Passover Egg Noodles Recipes
PASSOVER EGG NOODLES
This is my great grandmother's recipe. I even have her cast iron frying pan that she made them in. My kids look forward to this treat in their chicken soup every Passover.
Provided by Caryn Gale
Categories European
Time 25m
Yield 5 dozen rolled egg noodles
Number Of Ingredients 5
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.
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10 TRADITIONAL PASSOVER FOODS - BEYOND MATZAH AND MARROR
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- Egg Lokshen. Since flour-based noodles are out, many people make thin crepe-like pancakes out of eggs and potato starch, which they then roll up and cut into strips, forming kosher-for-Passover noodles (lokshen, in Yiddish) which taste marvelous in chicken soup.
- Schmaltz. Yes, rendered chicken fat. Many chassidic communities do not used processed foods during Passover, as an extra precaution against chametz. And so, some people do their cooking—and even salad dressing—with schmaltz, chicken fat which is cooked over a low heat until it melts.
- Gribenes. One delicious but very unhealthy Passover treat is gribenes, crispy onions and chicken skins that have been fried in schmaltz.
- Soft Matzah. Soft matzah baked in the UK (Image: Mashiach Kelaty) Almost all of us are familiar with the crunchy matzah that looks and tastes like cardboard and lasts almost forever.
- Macaroons. Yep, you knew that macaroons would be on this list somewhere. Our informal polling shows that coconut-based macaroons are like cilantro. Some people love them, and the rest of us are left scratching our heads trying to figure out why.
- Thick Seder Wine. Talking of Manischewitz, there is another persistent idea out there that Seder wine needs to be gloopy sweet stuff that comes in a square bottle and tastes like cough syrup.
- Borscht. Back in the old country, there were very few fresh veggies by winter’s end. So when grain was eliminated from the menu on Passover, potatoes, beets, and other long-lasting produce from the cold cellar became Passover staples.
- Sugar Water. There is an interesting rule in Jewish law whereby a small particle of chametz can be rendered null if it is in an overwhelmingly large mixture of non-chametz before Passover, but once the holiday begins, even the smallest speck of chametz is prohibited.
- No Matzah Balls! You’re probably wondering why there is no matzah ball in the bowl of chicken soup pictured here. After all, isn’t it Passover? You may be surprised to learn that many Ashkenazic Jews (particularly chassidim) are particular not to let their matzah come in contact with water on Passover, lest there be a speck of flour trapped in the dough that could still be “activated” and rise.This means no matzah balls.
- Mimounah. Just because Passover has ended doesn’t mean that the food parade needs to come to a halt. Many Moroccan Jews have the custom of hosting family and friends for a post-Passover feast known as Mimounah.
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