Homemade Noodles for Soup
Noodles originated in China, but here they are a classic soup garnish. Making them at home from flour and eggs is surprisingly easy and quick. Just a moment's work and you can enjoy honest homemade noodles that elevate any soup.
Total: 20 min
Servings: 4
Method
01.
Put about 16 dkg of coarse flour into a small bowl, make a well in the centre, crack the egg into it, add one tablespoon of water and a pinch of salt, and mix with a fork.
02.
Then transfer the dough to a work surface and, adding flour as needed, knead until you have a firm dough. Roll it out into the thinnest possible sheet and leave it to dry slightly for about 5 minutes. Cut the sheet into strips about 3–4 cm wide, stack them and cut into thin noodles.
03.
You can use the noodles immediately in soup stock, or spread them out on a cloth (or rolling board) to dry so they do not stick together. Then store them in a box and use them even after 14 days.
