Cookbook:Alsatian Fresh Noodles (Nouilles fraîches à l'Alsacienne)

| French cuisine

Ingredients

 * 8 eggs
 * 10 g (2 tsp) salt
 * 1 tsp white wine vinegar
 * 1 lb flour
 * Melted butter

Procedure

 * 1) Break the eggs and place in a large bowl. Mix in salt and vinegar.
 * 2) While mixing, gradually add the flour.
 * 3) Work the dough for several minutes until it is smooth.
 * 4) Roll dough into a ball and wrap in a dry cloth. Allow to rest for 1 hour.
 * 5) Divide the dough into pieces the size of a tennis ball and flatten on the work surface to a thickness of 2 mm (⅛ inch).
 * 6) Allow the dough to dry for 30 minutes, turning the rounds frequently. One can also dry them by suspending them from a cord or over a broom handle place on the backs of two chairs.
 * 7) Flour each round and roll it up on itself. Cut into slices 3–4 mm (¼ inch) thick.
 * 8) Unroll to obtain the noodles, and spread out on a large tray without tangling them.
 * 9) Fill a large pot with salted water; bring to a boil and plunge in the noodles. Simmer for 7–8 minutes.
 * 10) Drain the noodles and toss with melted butter.