For a first time noodle/dumpling maker, these came out better than I thought they would. I was a little apprehensive when mixing the dough because it was very sticky and I was tempted to add more flour, but didn't assuming that it would pick up enough during the kneading and rolling out process. I've never been good with rolling out doughs, so that was a little challenging.I was looking for a noodle like Mrs. Reames; dense but tender. These came out better!They had that nice "Al Dente" texture while still being light to eat. I used half of the dough in a Chicken and Dumpling dish the first night, cutting them into noodles and letting them dry for a couple of hours. With the remaining dough, I rolled it out into thin sheets and planned on making filled pasta with it the next day until I got a cabbage and onion inspiration. I caramelized a large sweet onion, with a half of a head of cabbage and some small-diced ham. The sheets I cut into squares and simmered them untill they were almost done and then drained them and mixed them into the cabbage mix with butter, pepper and a splash of chicken broth. Rolling them out thin gives them a silkier texture while still retaining the firmness. Both preparations got rave reviews from me and my husband. Now all I have to do is work on my mixing and rolling skills, but I will be making these often enough that I should be a pro at it in no time!In fact, I'm making another batch today that I think I'll freeze. Great recipe, Barb, thank you!
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For a first time noodle/dumpling maker, these came out better than I thought they would. I was...