Difference between revisions of "Moldovan Noodles"
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== Description == | == Description == | ||
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* 1/2 teaspoon [[salt]] | * 1/2 teaspoon [[salt]] | ||
| − | == | + | == Procedures == |
# Sift the [[flour]], make a hole in the middle and pour the [[egg]]s inside. | # Sift the [[flour]], make a hole in the middle and pour the [[egg]]s inside. | ||
# Mix them with a little [[flour]], then add the [[water]] and [[salt]] and make stiff dough. | # Mix them with a little [[flour]], then add the [[water]] and [[salt]] and make stiff dough. | ||
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# They can be used afterwards. | # They can be used afterwards. | ||
| − | [[Category:Moldovan | + | [[Category:Moldovan cuisine]] |
| − | [[Category:Moldovan | + | [[Category:Moldovan cuisine]] |
| − | [[Category: | + | [[Category:Snack Recipes]] |
Latest revision as of 16:39, 15 July 2012
Description
Ingredients
Procedures
- Sift the flour, make a hole in the middle and pour the eggs inside.
- Mix them with a little flour, then add the water and salt and make stiff dough.
- Divide in three, then work each third a little, make into balls and let rest, covered, for 5–10 minutes.
- Take each ball and make a sheet as thin as possible.
- Place it on a floured cloth and let dry.
- When half dry, cut 1 inch wide strips, place 4-5 strips on top of one another and cut, with a very sharp knife, into very thin strips.
- Spread the noodles onto a clean surface and let dry for another 15–20 minutes.
- They can be used afterwards.
