Curds noodles

1. 

coarse ground flour 1.1 lb (500 g) • water ¾ cup (200 ml) • chicken egg 1 pc • salt 0.25 tsp

We knead the dough from flour, warm water, egg and salt. Dough will be less dense at the beginning, but we let it about 15 minutes rest and it will harden.

2. 

all-purpose flour / plain flour

We tip off the dough on the floured plate a we mingle it well.

3. 

all-purpose flour / plain flour

The half of the dough we spread thinly on the floured plate. We turn the dough during the spreading and we still put the flour under. It is a good work with the dough, it´s fixed and flexible as well.

4. 

all-purpose flour / plain flour • water • salt

We crop the edge and we cut the dough in wider strips. We give the flour at the top and let it dry until we will have boiling water in a pot with about a teaspoon of salt for 4 liters of water.

5. 

We put the individual flour strips at each and we cut it with a knife on wider noodles.

6. 

We dismantle the chopped noodles on the plate. They go apart easily.

7. 

We cook the noodles in the boiling water, from the throwin we cook 7 minutes.

8. 

The cooked noodles we decant and spill of the warm water. We let it drip and put it in a bowl.

9. 

unsalted butter 2.75 oz (80 g)

We spill it in the bowl of melted butter. The closed bowl we put in the bedding to doesn´t become cool and we process the second half of dough. The noodles from the second batch we add to the first and mix it up. From the said quantity of dough we will have about 1 kilogram cooked noodles.

10. 

dry curd cottage • powdered sugar • unsalted butter

Warm noodles on the plate we sprinkle by curd, sugar and we sprinkle it with melted butter.