Lapsha Homemade Russian Noodles Recipes

UNCLE BILL'S LAPSHEVNIK - RUSSIAN NOODLE CASSEROLE

Steps:

• In a large saucepan, add noodles and 3 cups of water.
• Bring to a boil and cook for about 3 minutes.
• Drain well and set aside.
• Preheat oven to 400 degrees F.
• Prepare a 8" x 8" oven-proof casserole dish by rubbing inside with a vegetable oil or margarine.
• In a mixing bowl, mix together eggs, whipping cream, baking powder, salt and sugar.
• Add noodles and stir to mix well.
• Pour noodle mixture into prepared casserole dish.
• Bake in preheated 400 F oven for 25 to 30 minutes or until top is golden brown.
• Serve with melted margarine or butter.
• You can eat the Lapshevnik cold as it is good as a quick snack.

LAPSHA - HOMEMADE RUSSIAN NOODLES

Steps:

• To a large saucepan, add water and bring to boil.
• Add butter to boiled water and let dissolve, whisk well to blend; let cool to warm.
• In a large mixing bowl, add salt, eggs and beat well.
• Gradually add water/butter mixture to eggs and whisk well to blend.
• Add flour to egg mixture, 1/2 cup at a time, mixing well after each addition.
• Place dough on a lightly floured surface and knead for about 10 minutes.
• Cut dough into pieces to form dough balls the size of a medium orange.
• Cover dough balls with a damp cloth while rolling out dough.
• Using a wooden rolling pin, roll each dough ball until paper thin or as thin as possible.
• Preheat oven to 300°F.
• Place dough circles on a large round pizza cooking sheet.
• Dry each dough circle in the preheated oven until dry to the touch, about 20 minutes, BUT DO NOT BROWN.
• Fold each dried dough circles individually into a fold that is about 1 1/2 inches wide.
• Cover folded dough with a cloth until all circles are dried and folded.
• On a cutting board, using a very sharp knife, cut off very thin slices, cutting on a slight angle and cutting across the 1 1/2 inch fold.
• Spread cut strands on cookie sheets and dry in a preheated 350 F oven for about 20 minutes, or until nice and crisp,stirring the strands at least twice during the drying process.
• Cool completely and store in noodles in glass jars with a tight fitting lid.
• Use in soups or make a Lapshevnik.