Nana, my mother’s mother, has been one of the most influential women in my life and especially in my cooking. She is one of the many women in my family that have worked in the restaurant industry. Nana came to visit many times during my childhood, and usually spent the entire week cooking. My favorite meal she made was her homemade egg noodles. She served them simply with shredded beef or chicken that had braised all day. I wish I had a picture of her process: she made the dough in the morning, rolled it out on the kitchen counter, and let it dry the entire day. I loved walking past the dough during the day, and running my flat palm across it. When it was time for dinner, she cut them into fettuccine-sized noodles, and cooked them until tender.
Nana’s Egg Noodles:
2 1/3 Cups All Purpose Flour
1/2 Teaspoon Salt
3 Each Eggs, beaten
1/3 Cup Water
1 Teaspoon Vegetable Oil
Procedure (Word for Word from her Book):
Mix all ingredients for noodles. Roll out like piecrust on well-floured surface. Let dry on both sides. Cut thin noodles and boil in lots of water or freeze in plastic bags to use later.
She cooked with love foremost and did not rely on seemingly silly, standardized procedures to guide her cooking. Instead, she wrote recipes and procedures from her heart.
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Hannah Riehle-Moeller is a recent graduate of Joliet Junior College’s respected culinary arts program. She is currently working as a lab assistant in the culinary department of JJC. Hannah has nearly five years of restaurant experience ranging from a line cook and kitchen manager to owning her own catering business. She is fascinated with the science of food, and is an advocate for the “growing your own food” movement. She cannot emphasize enough the importance of fundamental cooking techniques and knife skills. Her favorite items to prepare include garde manger techniques, such as pickling and canning, as well as braising and making soups. She is overjoyed to share her enthusiasm and appetite for food with the readers of “The Red Fork” and beyond!