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Noodles


1. Sheet of Noodle Paste. 2. Noodles for Soup. 3. Noodles to serve as vegetable. 4. Noodle Balls. 5. Sheet of Noodle Paste Rolled. 6. Paste cut from Roll. 7. Noodle Paste cut for Balls before being fried.

Ingredients

  • 3 eggs
  • 2 tablespoonfuls of water
  • salt
  • flour

Instructions

Several dishes may be made from noodles.

To the eggs (slightly beaten) mixed with the water and a little salt, add enough flour to make a stiff dough; work it well for fifteen or twenty minutes, adding flour when necessary. When it is smooth and elastic, cut off a small piece at a time and roll it as thin as a wafer. It can be rolled very thin by placing a cloth under it. Sprinkle the thin sheet with flour, and roll it into a rather tight roll. With a sharp knife cut it, from the end,--into threads, if for soup; if to use as a vegetable, into ribbons one quarter inch wide. Let them dry an hour or more. They will keep the same as macaroni.

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Source

The Century Cook Book (1901).


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