Recipes > Pasta > Nouilles



  • 4 tablespoonfuls of flour
  • 2 eggs
  • salt


Put the flour on the paste-board; make a hole in the middle, and break the eggs in it, add a pinch of salt, and knead well; then roll down to a thickness of one-twelfth of an inch; dust it slightly with flour; cut it in strips about an inch wide; then cut these strips across, so as to make fillets one inch long and one-eighth of an inch broad. Spread the strips on a sieve for half an hour, to dry them a little. Put cold water and a pinch of salt in a saucepan, and set it on the fire; at the first boiling throw the nouilles in, boil two minutes, stirring occasionally; drain, throw them in cold water and it is ready for use. It may be kept in cold water half a day. Nouilles are used to make soup, and are prepared in the same and every way like macaroni.


Hand-Book of Practical Cookery (1884).


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