France
Alsatian Fresh Noodles (Nouilles fraîches à l'Alsacienne)
A France recipe for Alsatian Fresh Noodles (Nouilles fraîches à l'Alsacienne), presented with clear ingredients and concise step-by-step instructions.
These egg noodles are a daily fixture in Alsatian households, and the sheets are rolled and cut by hand because they come out far too fine for a machine to handle. The dough is only egg and flour, so the cooking window is short: the noodles go from done to soft fast, and they are usually drained and tossed with butter immediately. Rolling by hand, thin but not paper-thin, is the part beginners find most demanding.
Ingredients
- eggs8
- (2 tsp) salt10 g
- white wine vinegar1 tsp
- flour1 lb
- Melted butterAs needed
Directions
- 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 2 mm (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 inch) 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. Simmer for 7–8 minutes.
- 10
Drain the noodles and toss with melted butter.
Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.