Noodles or Nouilles

Ingredients

• 1/2 lb. flour
• 1 yolk of egg
• A pinch of salt.
• A little milk or water.

Method

1. 1

   Sieve the flour and salt into a basin, add the yolk slightly beaten and enough milk or water to make a stiff paste.

2. 2

   It should be kept rather firm.

3. 3

   Knead it well on a baking board until it no longer sticks to the hands, wrap it up in a floured cloth and let it rest for at least 0.5 an hour.

4. 4

   Then roll out the paste very thinly on a floured board and cut in strips about 1.5 inches wide.

5. 5

   Place three or four strips one on the top of the other, and cut them across in shreds.

6. 6

   Shake these apart, place them on a floured tin or board, and let them dry.

7. 7

   If not required at once, these can be stored in an air-tight box.

8. 8

   To cook the nouilles, throw them into a saucepan of boiling salted water and boil about 10 minutes, then drain.

9. 9

   These can either be used as a garnish for soup or in place of macaroni in many other dishes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 604. The excerpt below is the record exactly as published.

Noodles or Nouilles | lb. flour. I - A pinch of salt. 1 yolk of egg. | A little milk or water.

Cook this with the app: pantry check, scaling, and the assistant.