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Place flour and salt in bowl, make a well in center. Put eggs and water into well and work into smooth dough. Work for 10 minutes with heel of the hand turning constantly. Dough must be very smooth. Cover with bowl and let rest for 20 minutes. Roll out from center to edges until it is about 7 inches in diameter. Then begin rolling from one edge until all dough is on rolling pin. Deep dough well floured so it will not stick together. Roll in this manner, turning dough frequently, until very thin. Lay dough flat and let dry 15 minutes, turn over and dry 10 minutes. Cut into strips 2 inches wide, and flour. Stack 4 or 5 strips and cut thin or broad noodles as desired with a very sharp knife. Toss lightly on board and let dry. Can be used immediately. To store, dry at least for 2 days.
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