Buttered Baby Noodles | Finger Food for Babies 10 Months and Older

Mix the two flours in a bowl and make a well in the center. Add the egg and water. Knead by pressing with the heel of your hand for 12 minutes. The dough should be firmer than an earlobe and should not stick to your hands; because it contains no salt, it should be a little firmer than adult pasta dough.

On a floured work surface, roll the dough to 2 mm thick. It should be thin because it will swell as it cooks. Cut it into long strips 1 cm wide, then cut the strips into 5 cm lengths. Dust them with flour and spread them on a tray so they do not stick together.

Boil the noodles in plenty of unsalted, rapidly boiling water for 10 minutes. They need longer than adult pasta because the goal is not an al dente texture. Remove a strip and press it between your fingers: it should crumble without resistance while remaining in one piece.

Drain the noodles and gently toss them with the melted butter. Before serving them to the baby, test the temperature in your hand to make sure they are lukewarm. Finger foods should not be served hot; the baby needs to hold them.