Mademoiselle Ray’s Homemade Egg Noodles

These were prepared especially to go with the Civet de Lièvre (menu and wine suggestions), but they are worth the small extra effort with any dish on any day of the year. Here they are made the day before and “hung out to dry”–for what an Italian cook would call pasta secco. But they can also be made an hour or two before eating, and served in the style of pasta fresca. In this recipe, the noodles are rolled out and cut by hand. If you have