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Homemade Egg Noodles - Alice Kuhar's Recipes

(Treasured Slovenian & International Recipes)
2 Eggs
1/4 teaspoon salt
1 1/4 cups flour
Beat eggs and add flour and salt. Mix well and knead until soft. If dough is too soft, add a little more flour. Let rest for at least 1/2 hour. Roll dough out on floured board as thin as possible. Let dry on dry cloth until partially dry, from 20 minutes to one hour, depending on humidity. (If too dry, may become brittle and break apart.) Cut dough into four sections and place one section on top of the other with edges straight. Fold this layered dough into a tight roll and cut with a sharp knife into fine or broad noodles. Spread noodles on dry cloth to dry, tossing occasionally.

Drop dry noodles into boiling broth and cook 15 minutes. If storing noodles, dry thoroughly, place in plastic bags or canister tightly covered. Noodles can also frozen.

NOTE: Instead of rolling and cutting, a noodle machine may be used.

(Ribane kasa)
Prepared regular noodle dough, but add more flour to make a firm hard ball. Grate this dough on a grater and spread out to dry on board or cloth. Drop into hot soup and boil for 15 to 20 minutes.

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