One of our members recently suggested that we occasionally include a recipe – perhaps a traditional Wendish dish, or one that harks back to our ancestors’ early days in Texas. So we are issuing a challenge to all you readers. Send us your favorite recipes that have been passed down from a great-grandparent or grandparent, aunt, uncle, parent, or other family member. Or, if you simply remember a dish that grandma made but don’t have the recipe – just a recollection of the main ingredients – send us your information. Be sure to include interesting stories that are part of your family food memories. You can send your recipes and stories via email, or scribble them on paper and mail them to the museum.
To kick off this effort, following is the recipe for homemade Wendish noodles that Hattie Mitschke Schautschick learned to make as a child cooking alongside her grandma – Anna Matthijetz Mitschke – and her mama – Louise Mertink Mitschke. Hattie, as I’m sure you well know, is known around here as the Noodle Lady and the one in charge of producing the noodles we sell in our gift shop.
Two things to know upfront about making noodles: (1) If you use yard eggs, you can usually eliminate the water; and (2) try to avoid making noodles when it’s damp outside – the weather affects how fast they’ll dry.
- 3 eggs
- Water to fill half-eggshell 3 times (about 6 tablespoons)
- 3 cups flour plus additional for rolling out dough
- ¼ teaspoon salt
- 2 quarts chicken broth
- 2 tablespoons butter
- Chopped parsley (optional)
Break the eggs into a large bowl, saving the most intact half-eggshell. Beat eggs and water together. Add 3 cups flour and the salt to form stiff dough. Roll out dough into a rectangle about 1/8-inch thick on a well-floured cutting board or countertop. Allow dough to dry about 10 minutes, turning occasionally.
When dough is dry but still pliable, cut into long sections about 3 inches wide. Take 3-inch sections and cut into thin strips about 1/8-inch wide. Cut strips into preferred length for cooking. Place cut noodles on a dish towel and fluff noodles so air can circulate around them. Allow cut noodles to dry thoroughly, at least overnight or longer if necessary. If noodles won’t be cooked right away, store them in a sealed plastic bag in either the pantry or the freezer for up to six months.
When ready to cook noodles, bring chicken broth to a boil in a large pot. Stir in butter, parsley and dried noodles. Cover and cook over medium heat for 10 minutes, or until tender. Be careful not to overcook. Remove pot from heat, leaving lid on, and let sit another 10 to 15 minutes. Do not drain. Makes 1 pound of noodles or 20 servings.