Nash Holos recipe: Keestu (Homemade Noodles)

When Judy shared this recipe on Nash Holos, I had a good laugh to hear that her mom said exactly the same things my mom said in certain circumstances. We were born in the same month and year (I'm younger by a few weeks) and are both from Winnipeg, but we first met here a few years ago. We discovered mutual friends "back home" but if our paths ever crossed in Winnipeg, it would have been as total strangers.

Yet, her story about her mom making noodles is so much like mine. Then again, whose mother never said to her kid: "Don’t eat raw dough, your stomach will stick together!" whenever said kid tried to sneak a hunk of it?

I must admit that raw keestu never appealed to me like it did to Judy. But cooked, now there's a different story. Yum!!

Here is Judy's mom's recipe for keestu:

2 cups flour
1 cup water
1 teaspoon salt
4 tablespoons oil
4 eggs.

Combine all ingredients to make dough. If sticky, keep adding flour, until very stiff. (The stiffer the dough the better the noodles.)

Let dough rest for an hour. Roll out very thin ... 1/8 of an inch thick. Dry on paper for about an hour.

Lay dough on the table, lightly flour and roll up, then cut in half. Starting at one, end slice diagonally to make strips. Spread them out onto the table so they don't stick.

Bring a pot of water to boil. (Judy's mom would add chicken fat so it would not stick, but you can use oil instead.)

Add keestu to water and cook a few minutes ... until el dente.

Or let the noodles dry completely, then bag or put into a plastic container. But chances are they won’t last that long!

Смащного!