Filling-
Chop parsley, onions. Put into a large skillet with oil. Simmer until heated through, stiring frequently. Remove into a large bowl. Brown ground beef lightly in skillet. Add to the green mixture in bowl. Squeeze mile out of soaked bread, crumble bread up and add to mixture. (May add a little salt). Break egg into mixture and mix all together. If filling seems too soft add a few bread crumbs.
Noodle Dough-
Beat eggs lightly with a fork. Add flour, a little at a time, enough to make a moderately stiff dough, until it is smooth and elastic. Allow dough to rest 10-15 minbutes, while preparing broth.
Broth-
Fill a large pot with 2/3 full of water. Bring to a boil. Add enough bouillon cubes or other beef base to make a good broth. Keep simmering while getting noodles filled.
Making Noodles-
Keep board well floured, cut off, with a metal spatlula, a pieice about the size of a large potato. Rollwith floured rolling pin until about 1/8 inch thick.
|
Cut into squares or rectangels about 3 or 4 inches on each side. Put a spoonful, about 1 tablespoon of filling in center of each; fold over and seal well. Drop a few at a time into the broth. Simmer at least an 20 - 30 minues. Remove with slotted spoon, letting drip over pan to remove excess water.
Topping-
Brown 1 cup ground bread crumbs in butter. Sprinkle over the top of served noodles.
Note- For smaller batch use 2 jumbo eggs and 2 half-shells of water. Add 1 half to 2 cups flour; this will amke about 12 noodles. Cut filling recipe and broth in half.
|