1/4 c. water
4 c. plus flour (approx.)
Beat egg yolks and water slightly. Add flour gradually, knead till smooth and very stiff. Cover and let stand for several hours, turning the dough occasionally. Dough will become pliable and easy to work with. Divide dough into balls the size of an apple; roll each one as this as you possibly can. Dry on cloth, turning as needed to prevent getting overly dry on one side. Just before hard enough to break, place three or four rounds on top of each other; roll as for jellyroll. With a sharp knife, slice thinly across the roll. Unroll and separate the noodles; continue drying for storage if desired.
No Attribution
Our Swiss Pantry II
First Mennonite Church
1987
No comments:
Post a Comment