Am looking for some assistance. I make a type of homemade spaetzle, handed down from my grandmother (the recipe lol). While we LOVE the "homemade noodles", they are not quite right for things like alfredo sauce. They seem to be more like mashed potatoes (on which you might put butter, gravy, etc) as opposed to pasta (where you would put red or cheese sauce). I could not even imagine how.....unsound it would taste to put alfredo sauce on these. I have a VERY simple alfredo type sauce that my spouse loves and would enjoy making hm pasta to put it on.
Could anyone give me some direction for a recipe or technique or ingredient that makes a (I HATE to say this) more of a dried boxed pasta tasting noodle?
My current recipe/technique is very simple--1 egg to 1 cup white flour, some crushed dried parsley, and some milk to make it workable. Roll it out thin and cut it with this REALLY nifty pasta cutter (It looks like a pizza cutter, but has multiple blades mounted side by side).
I am not sure if it is a flour issue, a technique issue, or something else. I figured that, while this is not bread, it IS dough and it does have to deal with flours, and y'all are my "go to" for all things dough and flour :).