Ingredients

Method

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.

Categories

• French recipes
• Recipes for pasta
• Alsatian recipes
• Recipes using egg
• Recipes using butter
• Recipes using wheat flour