Guest guest Posted September 17, 2009 Report Share Posted September 17, 2009 I've only made the noodles once. It worked pretty well for a first effort. I don't have a mandolin, either, decided the peeler was the slow way for sure, so I used a manual slicer I've had for decades: " Feemster's Magic Slicer " , if you can believe that. I made them about an eighth of an inch thick but I think a bit thinner would have been better. I folded a woven (non-terry) dishtowel in the bottom of the largest cookie sheet I had and put the noodles over it. I set the oven at about 200 or so. Mine were somewhat piled up but not like a pot full, more like several layers which I tried to " fluff " a bit so they weren't all mashed down. I baked for an hour, or whatever it was Elaine's instructions were, then since they weren't done, turned them over and baked some more. No, they didn't come out dried like egg noodles. I don't know if you could get them there or if you'd want to. To eat them I sauteed some onions and mushrooms in olive oil and cooked the noodles a few minutes with that to heat them up. They were good. The rest I put in a ziplock in the freezer. Quote Link to comment Share on other sites More sharing options...
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