2291—Noodles (Nouilles)

These are generally bought ready-made. If one wish to prepare them oneself, the constituents of the paste are:—one lb. of flour, one-half oz. of salt, three whole eggs, and five egg-yolks. Moisten as for an ordinary paste, roll it out twice on a board, and leave it to stand for one or two hours before cutting it up.

All macaroni recipes may be applied to noodles.

For “Nouilles à l’Alsacienne,” it is usual, when the preparation is ready in the timbale, to distribute over it a few raw noodles sautéd in butter and kept very crisp.