Nouilles fraîches à l'Alsacienne

Mound the flour on a clean work surface and make a well in the center. Add the eggs, salt, and white wine vinegar into the well.

Using a fork, gradually beat the eggs while incorporating the flour from the inner walls of the well. Continue mixing until a shaggy dough forms, then knead by hand until the dough is smooth, firm, and supple.

Shape the dough into a ball, wrap it tightly in plastic wrap or cover with an inverted bowl, and allow it to rest at room temperature so the gluten relaxes.

Divide the rested dough into portions and, using a rolling pin or pasta machine, roll each portion out on a lightly floured surface to a thin sheet, approximately 1–2 mm thick.

Lightly flour the dough sheets and loosely fold or roll them, then cut crosswise into noodles of your desired width, typically 3–5 mm for classic Alsatian noodles.

Gently shake the cut noodles loose and spread them on a lightly floured tray or hang them over a rack to dry slightly so they do not stick together.

Bring a large pot of well-salted water to a rolling boil, then add the fresh noodles and cook until just tender but still firm to the bite.

Drain the noodles immediately and toss with butter, rendered lardons, or your chosen accompaniment, and serve at once.