This homemade pasta is made by kneading a dough of flour, egg, and salt, rolling it out thinly, and cutting it by hand. The fresh noodles are boiled and served without drying. The recipe calls for skill to roll the dough thinly and cut it evenly.
Knead the flour, egg, water, and salt for 20 minutes, until the dough is elastic.
Wrap the dough in plastic wrap and let it rest for 10 minutes.
On a floured work surface, roll the dough out thinly to about 1 millimeter thick. Cut it by hand into thin strips.
Boil the fresh noodles in salted boiling water for 5 minutes, then drain. Toss with melted butter and grated kashar cheese and serve.
If you roll the dough before it has rested, it can tear easily and will be harder to cut evenly. Allergens: Contains wheat (gluten), egg, and dairy (butter and kashar cheese).
Yumurta miktarını 2 yerine 3 yapsam hamur daha mı esnek olur, tuzu da buna göre artırmam gerekir mi, benim hamurum genelde açarken biraz sert kalıyor da ondan soruyorum.
Hamuru ben genelde bir gece önceden hazırlayıp buzdolabında bekletirim, ertesi gün 20 dakikalık açma süresini neredeyse yarıya indiriyor, hamur da o sırada daha uysal oluyor açıkçası.
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