Alsatian Fresh Noodles (Nouilles fraîches à l'Alsacienne)
Alsatian fresh noodles are made from eggs, flour and nothing else but a little salt and vinegar, so the dough tastes richly of egg. Eight eggs to a pound of flour gives a firm, yellow dough that you roll thin, dry briefly and cut by hand. The drying step keeps the strands from sticking together in the pot. Tossed in melted butter, they suit roasts and braises with plenty of sauce.
Instructions
Crack the eggs into a large bowl and mix in the salt and white wine vinegar. Keep mixing as you add the flour a little at a time.
Work the dough for several minutes, until it feels smooth. Shape it into a ball, wrap it in a dry cloth and let it rest for 1 hour.
Divide the dough into pieces about the size of a tennis ball. Flatten each one on the work surface into a round 2 mm (⅛ inch) thick.
Let the rounds dry for 30 minutes, turning them often. You can also hang them from a cord, or drape them over a broom handle resting on the backs of two chairs.
Flour each round and roll it up on itself. Cut the roll into slices 3 to 4 mm (¼ inch) thick.
Unroll the slices into noodles and spread them on a large tray so they do not tangle.
Bring a large pot of salted water to a boil and add the noodles. Simmer for 7 to 8 minutes.
Drain the noodles and toss them with melted butter.
Make it personal.
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