Nouilles

Ingredients

• half a pound of sifted flour
• three eggs
• half an ounce of butter
• a pinch of salt
• two quarts of boiling water

Method

1. 1

   Make a paste with flour, eggs, butter, and salt.

2. 2

   Roll thin, cut into ribbons, and dry.

3. 3

   Cut into shreds and cook in boiling water for six minutes.

4. 4

   Use as you would macaroni.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 249. The excerpt below is the record exactly as published.

Nouilles. Take half a pound of sifted flour ; put in on the paste board ; make a hole in the centre of the flour ; break three eggs in it ; add half an ounce of butter, and a pinch of salt ; mix all into a nice smooth paste. Roll the paste out very thin, say about the sixteenth of an inch, let it dry, then cut it into ribbons an inch and a half broad ; put five of these ribbons above one another, sprinkling a little flour between each ; then with a knife cut through them crosswise, making thin shreds like vermicelli ; shake them in a cloth with a little flour to prevent them adhering to one another, then throw them into two quarts of boiling water

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