ChefShan
09-01-2008, 02:13 PM
Egg Noodles dough
2 eggs
1/2 tsp. salt
sifted flour
Add salt to the eggs and work in enough flour to make a stiff dough. Knead thoroughly. Roll thin and let dry. Cut into 3 inch squares.
Spinach Filling:
2 lbs raw spinach chopped
3 T. Butter
salt and pepper
1 1/2 cups bread crumbs
2 eggs
Steam and brown the spinach in melted butter. Add the eggs, 1 cup of dry breadcrumbs and the seasoning. Mix well, spoon mixture on noodle dough squares and fold in half and seal edges, like little pillows. Drop the filled squares into salted boiling water and cook 8-10 minutes. Lift carefull from water with slotted spoon and top with the half cup of bread crumbs which have been browned in butter.
Note: Instead of the bread crumbs I served these with a thin alfredo style sauce. Milk, parmesan cheese and heavy cream and butter heated in a saucepan. A little garlic also.
2 eggs
1/2 tsp. salt
sifted flour
Add salt to the eggs and work in enough flour to make a stiff dough. Knead thoroughly. Roll thin and let dry. Cut into 3 inch squares.
Spinach Filling:
2 lbs raw spinach chopped
3 T. Butter
salt and pepper
1 1/2 cups bread crumbs
2 eggs
Steam and brown the spinach in melted butter. Add the eggs, 1 cup of dry breadcrumbs and the seasoning. Mix well, spoon mixture on noodle dough squares and fold in half and seal edges, like little pillows. Drop the filled squares into salted boiling water and cook 8-10 minutes. Lift carefull from water with slotted spoon and top with the half cup of bread crumbs which have been browned in butter.
Note: Instead of the bread crumbs I served these with a thin alfredo style sauce. Milk, parmesan cheese and heavy cream and butter heated in a saucepan. A little garlic also.