Preparation / Directions:
Melt margarine in boiling water, pour in corn meal and remove from heat. Mix with a fork until well blended. Cool slightly and mix in beaten egg. Sift together the flour, baking powder and slat; add to cornmeal mixture, blending well. With floured hands, form dough into 4 equal-sized balls and let rest on well-floured surface, covered with cloth or paper towels., for 1/2 hour. Roll each ball as thin as possible on well-floured surface (pastry cloth works best) with floured rolling pin. Cut into narrow strips with sharp knife and gently scatter on ungreased cookie sheets in a single layer. Warm in a 200 oven until thoroughly dry. Cook immediately or store in closed container for future use.
To cook: Drop into boiling salted water or stock and simmer gently for 5 minutes. Drain at once. Add a dollop of margarine and stir gently to prevent cooked noodles from sticking together.
Hint and Helps On a warm day, Corn Meal Noodles can be air-dried on cloth or paper towels. Whether using air or oven drying method, do not layer individual noodles strips as they tend to flatten and stick together.
Note: Because of the increased amount of liquid, Corn Meal Noodles take much longer to dry than regular noodles. Make sure you allow plenty of drying time before cooking or storing.
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