Anne Willan

Totelots

Hot Noodle Salad

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

’Totelots’ are a type of noodle peculiar to Lorraine. They are eaten hot with a cold dressing, either as an accompaniment to a main dish or alone as a hot hors-d’oeuvre, and are traditional on Good Friday.

Ingredients

3 hard-boiled eggs, sliced

Method

Make the noodle dough as for ‘nouilles a l’alsacienne’ and leave to rest for 1 hour. Roll out the dough to a thickness of about 3 mm/⅛ in and use a knife to cut it into <