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In a large bowl combine edam cheese, swiss cheese, walnuts, sour cream, mayonnaise, pickle relish, green pepper, carrots, green onion, hot pepper sauce, and dash salt. Cover and chill for 2 to 3 hours. For noodles, in a small mixing bowl combine the egg, parmesan or romano cheese, milk, and half teaspoon salt. Stir in spinach. Stir in enough of the flour to make a stiff dough. cover; let stand for 10 minutes. On a floured surface roll dough to a 20 x 16 inch rectangle. Let stand, uncovered, for 20 minutes. Cut into desired lengths. Spread out and let dry o a rack at least 2 hours. Drop noodles into a large amount of boiling salted water. Cook, uncovered, for 20 minutes. Cut into desired lengths. Spread out and let dry on a rack at least 2 hours. Drop noodles into a large amount of boiling salted water. Cook, uncovered, for 10 to 12 minutes or till tender; cool in ice water and drain. In a large salad bowl combine the noodles and chilled cheese mixture; toss lightly.
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Electric noodle maker — extrude fresh ramen, udon, pasta
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Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Electric noodle maker — extrude fresh ramen, udon, pasta
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards