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VIRGINIA MAZZOLA’S HOMEMADE MACARONI
Ingredients
5 eggs
4 cups flour
a little water to make dough sti
Instructions
Pour flour in a mixing bowl and make a well or pit in the center of the flour. Break
eggs into the well. Using a fork slowly blend the flour and eggs until they are well
blended. Add water as needed to make pliable dough. If the mixture is too wet, add a
little flour. Spread a light coating of flour on the clean and dry counter-top or table.
Place the dough mixture on the floured surface and begin to firmly knead the dough.
Continue kneading dough until it has a consistent smoothness, color and texture.
Form the dough into a mound shape, put into a bowl and cover with a damp towel. It
is important now to let the dough rest for 15 minutes to allow ingredients to blend
together. After the dough has rested, cut o a piece of dough and put on a floured
counter-top or table, begin to flatten the dough with a rolling pin to desired
thickness.
Cut shapes you want for macaroni* and put on floured counter-top or table to dry for
at least 2 hours.
Cook macaroni in plenty of salted boiling water. Make sure it is a rolling boil before
adding macaroni. Bring to a second boil and begin timing and homemade noodles do
not take a lot of time. Test after 3-4 minutes. Macaroni should be served al dente.
Drain and do not rinse noodles
Virginia Mazzola used to take a clean white bed sheet and put it on top of her bed.
She dusted it with flour, put the fresh noodles on top of it and let the noodles dry there
for quite some time until they were fairly firm and ready to cook.
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