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Lokshen (Basic Recipe For Noodle Dough

Lokshen (Basic Recipe for Noodle Dough recipe image
This Middle-Eastern bread features Sifted Flour (350g/12oz) 2 tablespoon To 3 tablespoon Cold Water, Eggs (size 3. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 771.5
Description
This Middle-Eastern bread features Sifted Flour (350g/12oz) 2 tablespoon To 3 tablespoon Cold Water, Eggs (size 3. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 cup Sifted Flour (350g/12oz) 2 tablespoon To 3 tablespoon Cold Water
  • 3 small Eggs (size 3)
Directions
  1. 1
    LOKSHEN ~~~~~~~ Noodles were of the utmost importance in the Ashkenazi kitchen.
  2. 2
    They were served on their own as a substantial dairy meal or as an accompanying dish with main courses.
  3. 3
    They were baked into sweet and savory kugels or served with soups.
  4. 4
    The following recipes have been selected for their flavor and ease of preparation.
  5. 5
    Sift the flour onto a kneading board.
  6. 6
    Make a well in the center.
  7. 7
    Add the eggs and start mixing in the flour.
  8. 8
    Sprinkle with water and knead well into a stiff elastic dough.
  9. 9
    Divide the dough into two equal parts.
  10. 10
    Roll into balls and cover with a moist tea towelto rest for about 1/2 hour.
  11. 11
    Flour the board well and roll the dough very thin.
  12. 12
    Dust the rolled dough lightly with flour and roll up the sheet of dough into a long sausage-shape.
  13. 13
    Slice across into noodles of the desired thickness.
  14. 14
    Traditionally the noodles were sliced into 3 widths: 1/2" (15mm), 3/10" (7mm) and thin vermicelli 1/16" - 1/8" (1-2mm)(served in soups or baked into kugels).
  15. 15
    Unravel each strand of dough an dleave to dry, hanging on a clean broomstick or draped on a clean tea towel over the back of a chair.
  16. 16
    To cook, boil in plenty of salted water for about 3 minutes.
  17. 17
    Drain well.
  18. 18
    The noodles can also be thoroughly dried and stored in airtight containers

Nutrition Facts

Servings 6

Amount Per Serving
Calories 771.5kcal
% Daily Value *
Total Fat 10.1g16%
Saturated Fat 2.8g14%
Cholesterol 279.8mg94%
Sodium 96.6mg5%
Total Carbohydrate 137.6g46%
Dietary Fiber 4.9g20%
Sugars 1.4g
Protein 27.8g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 350g12oz, baking, basic, boiling, bread, cold, dough, eggs, flour, lokshen, middle-eastern, noodle, recipe, sifted, size, tablespoon, title, vegan, water
Read it online: https://www.chefs-mate.com/recipe/lokshen-basic-recipe-for-noodle-dough/