Cookbook:Nouilles fraîches à l'Alsacienne

Cookbook | Ingredients | Recipes | French cuisine

Nouilles fraîches à l'AlsacienneFresh Alsatian Noodles

Serves 6:

IngredientsEdit

  • 8 eggs
  • white wine vinegar
  • 1 lb. flour
  • salt

ProcedureEdit

  1. Break the eggs and place in a large bowl..
  2. Add about 10g salt (ca. 2 tsp.).
  3. Add 1 tsp. vinegar.
  4. Mix while adding the flour little by little.
  5. Work the dough for several minutes until it is smooth.
  6. Roll into a ball and wrap in a dry cloth. Allow to rest for 1 hour.
  7. Divide the dough into pieces the size of a tennis ball and flatten on the work surface to a thickness of 2mm (1/8 inch).
  8. Allow the dough to dry for 30 minutes, turning the rounds frequently. One can also dry them by suspending them from a cord or over a broom handle place on the backs of two chairs.
  9. At the end of this time, flour each round and roll it up on itself. Cut into slices of 3 – 4 mm (¼ in.)
  10. Unroll to obtain the noodles and spread out on a large tray without tangling them.
  11. Fill a large pot with salted water; bring to a boil and plunge in the noodles.
  12. Poach for 7 – 8 minutes.
  13. Drain the noodles and sprinkle with melted butter.
Last modified on 5 April 2010, at 10:13