Wednesday, December 24, 2014

Basic Hungarian Egg Noodle

1  
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.
2
Form one or two loaves, roll them out very thin. (The dough should not be very soft).
3
Before cutting the noodles let the rolled out dough stand and dry for about 20 minutes.
4
Cut the noodles into quarter of an inch strips cut very narrow, for soups you cut the noodles as thin as possible.
5
Cook the fresh noodles in salted water for about 5 minutes or until tender.
6