Poppy Seed Noodles

1. 

coarse ground flour 1.1 lb (500 g) • chicken egg 1 pc • salt 0.25 tsp

Mix flour, warm water, egg and salt and knead the dough. At the beginning the dough will be runny but let it rest for about 15 minutes and it becomes more stiff. So please do not add more flour.

2. 

all-purpose flour / plain flour

Remove the dough, place it on floured board and knead it well again.

3. 

all-purpose flour / plain flour

Use a rolling pin to spread half of the dough on floured board until thin. Turn the dough while you do this and constantly sprinkle the board with flour. It is easy to work with the dough, it is stiff and elastic.

4. 

all-purpose flour / plain flour • water • salt

Cut off the edges and then cut the dough into wide strips. Sprinkle the surface with flour and let them dry until we bring to boil water with one almost full teaspoon of salt per 4 liters of water.

5. 

Lay individual floured strips on top of each other and use knife to cut them into wide noodles.

6. 

Separate the noodles on board. It is easy to set them apart.

7. 

Cook noodles in boiling water for 7 minutes.

8. 

Drain the cooked noodles in a strainer and pour them over with warm water. Drip them off and put in a bowl.

9. 

unsalted butter 2.75 oz (80 g)

In the bowl pour them over with melted butter. Place the covered bowl into duvets (blankets) to prevent from cooling and process the second half of the dough. Add noodles from the second batch to the rest of them and mix. From this amount we will have about 1 kilogram of cooked noodles.

10. 

ground poppy seeds • powdered sugar

Mix ground poppy seeds with sugar and cover noodles with this mixture. And whereas "too much is never enough" we can add more and more poppy seeds :)