CookEat Recipe
Homemade Noodle Paste
Thin cut fresh raw egg noodles ready for cooking.
Method
Steps
Step 1
Make a well in sifted flour on a clean surface. Add five whole eggs, cold milk and provisional salt; knead until a firm paste forms, with no printed kneading duration.
Step 2
Form a ball and flatten to a cake; rest ten minutes. Roll to about 1.3 cm thickness and rest five minutes. Roll to the source paper-sheet thinness and rest five minutes.
Step 3
Divide dough into two equal halves, roll each into a cigar shape with blunt straight ends and slice very thinly. Spread noodles on clean food-safe paper or a suitable support and let dry for the printed fifteen minutes. Cook promptly or refrigerate safely; do not claim shelf-stability.
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