Cookbook:Fresh Noodles of Alsace (Nouilles fraîches à l'Alsacienne)

Cookbook | Ingredients | Recipes | French cuisine

Ingredients

For 6 servings:

• 8 eggs
• 10 g (2 tsp) salt
• 1 tsp white wine vinegar
• 1 lb. flour
• melted butter

Procedure

1. Break the eggs and place in a large bowl. Mix in salt and vinegar.
2. While mixing, gradually add the flour.
3. Work the dough for several minutes until it is smooth.
4. Roll dough into a ball and wrap in a dry cloth. Allow to rest for 1 hour.
5. Divide the dough into pieces the size of a tennis ball and flatten on the work surface to a thickness of 2mm (⅛ inch).
6. 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.
7. Flour each round and roll it up on itself. Cut into slices 3-4 mm (¼ in.) thick.
8. Unroll to obtain the noodles, and spread out on a large tray without tangling them.
9. Fill a large pot with salted water; bring to a boil and plunge in the noodles.
10. Poach for 7-8 minutes.
11. Drain the noodles and toss with melted butter.