Ingredients
500 g flour
3 eggs
1 tsp (5 g) salt
2 tbsp (20 ml) milk
Photo added on
Photo author
steffanell
Method
From those products is kneaded smooth dough, formed into 4 balls after as maturing for 30 minutes (covered with cloth) are rolled thick sheet. Sheet is left to dry on a sheet, crushed (or cut into strips and then squares) and harvested in a cloth bag.
Containers:
Difficulty
Easy
Tested
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Comments
Very nice recipe. To keep the long noodles / me one year / slightly overcooked after drying. To not catch bugs in the dough put ash water. / This is done in a cup of boiling water pour 2 tablespoons of wood ash and allowed to settle / Use only clear water.