Jewish Noodle

Jewish noodle is a special type of noodle prepared according to the Jewish religious regulations, which makes it a Kosher food. The noodles are known as Lokshen traditionally and the related recipes usually have it as a prefix or suffix to the name of the dish. The basic ingredients used to make the noodles consist of wheat flour and eggs which are used to prepare a number of dishes consumed by the Jewish community worldwide.

The process of making the noodles involve cutting the dough sheet into thin strips. The longer ones are known as lokshen while it becomes a farfel if it is cut into squares. Both the varieties are used to prepare the noodle-based dishes. Matzo meal is also included in the dough by the  Ashkenazi Jews. A peculiar bow-tie shaped noodle is used for preparing the Kasha varnishkes in Eastern Europe which is substituted by similar looking rotelli pasta in areas where the noodles are unavailable.

The earliest evidence associated with the Jewish noodles could be found in Poland and adjoining regions of Eastern Europe. The noodles are usually boiled and served with soups or used for preparing Kugel, a traditional sweet pudding .

Ingredients and Preparation Overview of Jewish Noodles

Flour, eggs, and kosher salt are the only ingredients that are required to prepare the lokshen dough. The flour is usually heaped on a flat surface and the eggs broken into the well created at the center of the flour. The salt and eggs are mixed with the flour with the aid of a fork and then kneaded thoroughly. The dough is rolled out into a wide sheet and the individual pieces cut off with the help of a pasta roller. While it is customary to create broad noodles, the noodles may also be cut into squares or angel hair pasta. 

Recipes Using Jewish Noodles 

• Fruit Noodle Kugel- A variation of the traditional Kugel dish that is prepared with canned fruit and wide egg noodles. It is considered to be  an ideal  Parve dish for Yom Kippur.
  
  
• Kugel Yerushalmi – A traditional dish that can be traced back to the 18^th century Hasidic Jews who brought the recipe to the Holy City of Jerusalem from Eastern Europe. It contains caramelized noodles that are spiced with black pepper powder.
   
• Lokshen mit case- A savory, baked dish prepared with cream cheese and wide egg noodles.
   
• Lokshen soups- They  are usually prepared with chicken broth, carrots and onions boiled together with parsley, thyme and bay leaves. Matzo balls are usually added to the boiling pot with a cup of Jewish noodles being included in the ingredients as well.

Trivia

Specialty Jewish noodle products are marketed by Manischewitz, the biggest kosher food manufacturer in the United States.

Reference

jewfaq