| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 2 |
|
Cloves garlic, chopped |
| 1 |
|
Whole large leek, chopped |
| 3 |
c |
Soup greens, finely chopped [Kamman calls for 1 cup each of spinach, Swiss chard, and nettles – KH] |
|
|
Salt |
|
|
Freshly ground pepper |
| 2 |
|
Eggs |
| 3 |
|
Egg yolks |
| 2 1/2 |
c |
Unsifted all-purpose flour |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
I can't say that I have actually made this recipe, but the ones I have made
from the same book are quite reliable. This is minimally adapted from
"Madeleine Kamman's Savoie" by Madeleine Kamman (Atheneum: NY, 1989).
Heat the butter in a large saute pan, add the garlic and leek, and toss in
the hot butter 3 to 4 minutes. Add all the greens, salt and pepper. Cover
the pot to draw the water out of the vegetables. Remove the pot lid and
cook, stirring occasionally until all the water has evaporated. Cool
completely. Beat the eggs, egg yolks, and cooked greens together. Make a
well in the flour. Put the egg/greens mixture in the well. Add the salt.
Draw the flour into the egg mixture. Knead into a smooth dough
approximately 10 minutes; flour your hands lightly if the flour is too wet
or moisten them with a little extra egg if the flour is too dry. Either cut
the dough into about six pieces and run through a pasta rolling machine
until smooth and dry, or continue to knead for a few more minutes by hand
to get the same effect. From here on in, you can follow your favorite
method for turning the dough into noodles, either stretching it by hand or
using a machine.
Posted to rec.food.recipes by Kenneth Allen Hyde <HKA55365@vax1.utulsa.edu>
on Mar 10, 1994.
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