Craig Claiborne

Noodle Dough for Dumplings

Preparation info
  • About

    1 pound

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Although the ingredients for this dough are similar to those for homemade noodles, the method of preparing the dough is different.

Ingredients

  • 3 cups sifted all-purpose flour
  • 4 eggs

Method

  1. Place the flour on a board and make a depression in the center. Break the eggs into the hole.

  2. With the hands, work the eggs into the flour until dough forms a ball. Knead the dough until it is smooth and elastic. Let it stand, covered with a towel, for one hour.

  3. Roll the dough out on a lightly floured board until it is very thin.