Ingredients
- 1 beaten egg
- 2 tablespoons mil
- ½ teaspoon salt
- 1 cup (120g) all-purpose flour
Directions
- Mix the ingredients together to form a stiff dough.
- Put some flour on a wooden board and knead the dough for about 5 minutes, until the dough is very smooth.
- Wrap the dough in plastic wrap and let it rest for 20 minutes.
- While the dough is resting, scrape away bits of dough left on the board.
- After the 20 minute rest, unwrap and knead again for about 1 minute.
- Put some flour on the board. Put the dough on the flour and press down into a disk. Start rolling the dough with a rolling pin, turning the dough now and then. When you turn the dough, you can pick it up and let it hang down to help it stretch out. It takes a while, but keep rolling and stretching until the dough is as thin as you can get it.
- Put the dough on a kitchen towel and let it hang over the edge of a table. Let the dough dry for 20 – 25 minutes.
- With a sharp knife, slice the dough into your desired width and lay the noodles over towels on a broom handle to dry.
- Let the noodles dry for 2 hours. They’re then ready to use, or they can be stored in an airtight container.
- Cook in soup or in a large amount of salted boiling water for 10 minutes, or until done.
