Ingredients Wheat flour, yeast, salt, and lukewarm water.
How Made First, the yeast is crumbled, dissolved in a little lukewarm water, and left to rest, covered, until it foams. The flour is then sifted with a pinch of salt onto a wooden board and kneaded with the proofed yeast until the dough is smooth and soft. The dough is covered and left to rise until it has doubled in volume. It is then rolled out with a rolling pin into a sheet about โ
inch (3 mm) thick, and strips 2ยพ to 4 inches (7 to 10 cm) wide are cut from it. The strips are cut crosswise into thick, flat noodles. They are boiled in plenty of salted water and drained as soon as they float.
