Pennsylvania Dutch Noodles with Corn and Tomatoes
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cups homemade or store-bought chicken stock
3/4 pound homemade or store-bought broad egg noodles (see note)
2 cups corn kernels, fresh or frozen
1 medium red tomato, chopped
2 small yellow tomatoes or another medium red tomato, chopped
1/3 cup thin-sliced scallions
1/3 cup minced parsley
Freshly ground black pepper
the stock into a large pot and bring it to a boil with a bit of
salt over high heat. Stir in the noodles and cook until tender,
8 to 15 minutes, depending on the noodles. (As the noodles cook,
the stock should reduce.) When the noodles are just tender, add
the corn and cook for several additional minutes. The mixture should
remain a bit soupy.
the mixture from the heat and pour it onto a rimmed platter or into
a shallow bowl. Top with the tomatoes and any of their juice, the
scallions, and parsley. Sprinkle a bit of pepper over the top and
serve. Yields 2 servings as a main dish or 4 servings as a side
Making your own noodles for the dish is relatively easy and adds
to both the texture and the freshness. Start by whisking together
2 eggs, 2 tablespoons of milk, and 1/2 teaspoon of salt in a large
bowl. Stir in 1-1/2 cups of all-purpose flour, about 1/2 cup at
a time, then knead briefly.
If the dough remains sticky, knead in
a few more tablespoons of flour. Roll the dough out 1/8-inch thick
on a floured board, then cut it into noodles about 1/2-inch wide
and several inches long. Let the noodles dry briefly, about 30 minutes.
They can be kept for a few hours, if desired, refrigerated but left
uncovered. A pinch of saffron is a nice touch, soaked first in the
milk to distribute its color evenly.
(Updated: 10/30/08 SN)