New Recipe: Homemade Noodles {Makaron Domowy}

Anna

5 years ago

87 / 100

Homemade Noodles {Makaron Domowy}

Making homemade pasta was a weekly event in my family home when I was growing up. I’m not sure if that was an effect of necessity or habit. Makaron domowy [mah-kah-rhon doh-moh-vyh] HAD TO be served with Sunday rosół {chicken soup} or it didn’t feel special.

I knew the routine, babcia Stasia would roll out the dough into thin rounds, I’d cut long strips to be inserted into the pasta cutter, then we worked in tandem, one would feed the strips and crank the cutting mechanizm and the other would catch the cut noodles and spread them on the large wooden pastry board.

I didn’t need instructions, I’ve seen it done so many times I could do it with my eyes closed. A batch would then be boiled and served with chicken soup {rosół} and the rest would be laid out to dry. Once the pasta dried, it was stored in a shoe box lined with paper. Enough past was produced to last through the upcoming week or two. As soon as we were out, the process would be repeated all over again.

This kind of dedication to the process and the product is what allowed me to become so familiar with home cooking. Watching my family members repeatedly create delicious dishes took the mistery out of cooking, and provided a sense of ease when putting dishes together. There is a lot of “wiggle room” in cooking, and so many different directions you can go with just one dish. So please, take it from me: cook a lot, make mistakes, involve your kids and enjoy the results.

Pasta on the plate was cut by hand and raw pasta on the board was cut with a KitchenAid pasta roller/cutter attachment.

Homemade Soup Noodles {Makaron Domowy}

Yields: 15-20 servings
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

3 c / 375 g of all-purpose flour
3 whole eggs
1 tsp of salt
6-8 tbsp of warm water
More flour for rolling

Instructions

Combine all ingredients until a dough forms, roll out thin and cut into strips of about 6 inches / 15 centimeters wide.
Let strips dry a bit, for about 10 minutes.
Flour each strip heavily and roll into a tube. Flatten tube and slice into a desired thickness.
Boil right away in salted water for 3-5 minutes OR spread in a single layer on a well-floured surface and let dry (uncooked) until completely dry, for at least 24 hours.
Move pasta around a few times to prevent sticking.
Store in a non-airtight container.
When ready to consume, boil in salted water as you would store-bough pasta.