Basic Hungarian Egg Noodle
1
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In a large bowl or a mixer fitted with the dough hook, mix together flour, butter and salt. Then add eggs and knead until a smooth dough forms.
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2
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Form one or two loaves, roll them out very thin. (The dough should not be very soft).
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3
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Before cutting the noodles let the rolled out dough stand and dry for about 20 minutes.
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4
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Cut the noodles into quarter of an inch strips cut very narrow, for soups you cut the noodles as thin as possible.
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5
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Cook the fresh noodles in salted water for about 5 minutes or until tender.
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6
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Drain.
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