Recipes > Pasta > Noodles

Noodles

Ingredients

  • 1 egg
  • 1/2 teaspoon salt
  • flour

Instructions

Beat egg slightly, add salt, and flour enough to make very stiff dough; knead, toss on slightly floured board, and roll thinly as possible, which may be as thin as paper. Cover with towel, and set aside for twenty minutes; then cut in fancy shapes, using sharp knife or French vegetable cutter; or the thin sheet may be rolled like jelly-roll, cut in slices as thinly as possible, and pieces unrolled. Dry, and when needed cook twenty minutes in boiling salted water; drain, and add to soup. Noodles may be served as a vegetable.

Print

Print recipe/article only

Source

The Boston Cooking-School Cook Book (1896).


comments powered by Disqus