Passover Noodles Recipes

PASSOVER NOODLE KUGEL (DAIRY)

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Use 1 tablespoon softened butter to grease a 13x9x2-inch baking dish.
• Cook, rinse, and drain the noodles according to package directions. Set aside.
• In a large bowl, mix the cottage cheese, sour cream, sugar, eggs, melted butter, and vanilla.
• Stir in the drained noodles and fold in the raisins or apples, or a combination, if using.
• Spoon the mixture into the prepared pan. Sprinkle evenly with the cinnamon sugar.
• Bake in the heated oven for 50 to 60 minutes or until the center is set. Cool at least 10 minutes before cutting to serve. Source: Word of Mouth Kosher Catering. Recipe reprinted with permission.

PASSOVER EGG NOODLES

Steps:

• Mix room temperature water with potato starch.
• Slowly add to beaten eggs, stirring well -- it should not be lumpy.
• Salt to taste.
• Heat small teflon pan or skillet.
• First wipe with oil on a paper towel.
• Using a ladle, ladle a thin, even amount into the pan.
• Fry on medium heat.
• When set flip and then immediately remove/flip to plate.
• With wetter side up, roll as tight as possible.
• Slice into 1/4 inch circles.
• Do not unroll.
• Continue frying until no egg mixture is left.
• Mix the egg mixture each time before you ladle into the frying pan or potato starch will all sink to bottom.
• Serve in chicken soup.
• Can be made a couple days in advance and placed in a air tight container in the refrigerator.

PASSOVER NOODLES

Steps:

• Beat eggs, potato starch, and salt together in a bowl until batter is slightly frothy.
• Heat oil in a skillet over medium-high heat. Ladle in 1/2 the batter, forming a large pancake. Cook until browned, 2 to 3 minutes per side. Transfer to a plate and blot excess oil with a paper towel. Repeat with the remaining batter.
• Slice pancakes into thin, noodle-like strips. Add strips to soup at least 20 minutes before serving to fluff up.

PASSOVER NOODLES

Steps:

• Combine all ingredients until smooth.
• Add a tiny amount of oil to your skillet and spread around using a paper towel. Heat the skillet.
• Pour a tiny amount of egg mixture and spread until you have a very thin layer, like blintzes. Cook until slightly dry, then turn over onto a kitchen towel.
• Roll each blintz, fried side out, and then using a very sharp knife, slice as thinly as possible to form noodles.
• Store noodles in a closed container. Can be added to hot soup.