No. 245 — Homemade Noodles
Complete English translation of Molokhovets recipe No. 245 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Knead a stiff dough from one egg, or preferably two yolks, 2½ spoonfuls of water, ½ teaspoon of salt and 1¼ glasses of flour.
Roll with a wooden rolling pin extremely thin, almost like a sheet of paper, dusting lightly with flour. Allow it to dry slightly, then cut into strips two fingers wide. Stack the strips and shred as finely as possible into long thread-like noodles.
Scatter on a board to dry so that each noodle separates from the others.
Either add directly to boiling broth, or blanch once in vigorously boiling salted water, drain in a sieve and add to finished strained stock. Cook until tender, about ten to fifteen minutes, and serve.
To provide
1 whole egg or 2 egg yolks 2½ spoonfuls of water and ½ teaspoon of salt | In all, 1½ glasses (½ Russian pound) of flour |
This quantity gives fairly thick noodles. For soup with noodles, the author suggests using only half the stated quantity.