Kielke Food
HOMEMADE EGG NOODLES (KIELKE)
Traditional Mennonite egg noodle recipe used for soups or Kielke with cream gravy.
Provided by By MennoNeechie Kitchen
Number Of Ingredients 4
Steps:
- Put all ingredients in a mixing bowl and mix on low until the dough is slightly sticky. Add about 1/4-1/2 cup more of flour and knead it by hand on the counter until all of the flour is incorporated. Then roll the dough out into a long loaf and cut sections about 1.5 inches wide. Then flatten the sections and flour both sides. Set your pasta machine to the thickest setting, and roll each section through, sprinkling flour on it before placing the next flattened section on top. Then roll each flattened piece out again on a thinner setting, cut the pile in half, and roll it once more on an even thinner setting (if the dough is not thin enough, it will not cut the soup noodles properly, kielke noodles do not have to be as thin). Sprinkling flour on them as you go so the pieces don't stick together. Then cut the piles of rolled out dough into sections wide enough to fit through the pasta maker, and start rolling! (Use the thicker setting for kielke noodles). Make sure you're sprinkling more flour on the noodles as you cut them so they don't clump together. Once the noodles are all cut and ready, place them in a pot of boiling water, stirring frequently so they don't clump together, and boil for about 3 minutes. When done, strain your noodles and rinse with cold water to stop the cooking process. Serve and enjoy!
Nutrition Facts :
KIELKE
Make and share this Kielke recipe from Food.com.
Provided by Pamela
Categories Russian
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together to make a stiff dough.
- Knead well.
- Roll dough out very thin.
- Flour both sides of dough.
- Cut in half and form two rolls.
- Cut off narrow strips.
- Cook for a few minutes in a large pot of boiling water.
- Traditionally served with hot Cream Gravy made with 1/2 cup cream and 1-2 tablespoons melted butter and a pinch of salt.
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