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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Whole Wheat Egg Noodles or Dumplings   
    Categories: Five, Pasta   
         Yield: 1 Batch   
       
         4 tb Ground flax seed   
         2 c  Whole wheat flour   
         2 lg Eggs   
         1 ts Salt   
         1 ts Baking powder *   
              Water as needed   
       
     * Why put baking powder in noodles, anyway? Egg noodles   
     tend to be a little lighter in texture than regular pasta,   
     and it's baking powder that gives them that boost.   
        
     Combine flax seed, whole wheat flour, egg and salt in a   
     medium bowl. Add and mix in 1 tablespoon of water at a   
     time, until the dough is no longer sticky.   
        
     Roll the dough out in a rectangle shape, as thin as you   
     can. If it shrinks back, let it rest for about 10 minutes,   
     then try again. Carefully roll it up like a jelly roll.   
     Using a very sharp knife, cut it into 1/2 inch sections.   
     Unroll the pieces, put unto a baking sheet with flour on   
     it and let it rest/dry until you are ready to use it.   
        
     P.S. These freeze well in ZipLoc bags.   
        
     Adapted from a recipe of my Grandmother, Helen E. Moore   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... If a cow doesn't produce any milk is it a Milk Dud or an udder failure?   
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