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Nouilles
Appears in
By Patience Gray and Primrose Boyd
Published 1957
These are a French variant of the Italian ribbon pasta and differ from them only in that more egg yolks are used in relation to the proportion of flour. Because of this, the nouilles need to be well floured when the paste has been made so that it does not stick while it is resting before being cut into strips.
To make enough nouilles for 4 to 5 people you will need: 10 ounces of plain flour, 1 whole egg and 6 yolks of egg, and a pinch of salt.
Put the flour onto a wooden board and make a hole in the middle of it. Into this hole put the salt. Beat the whole egg with the egg yolks and when they are well mixed pour them into the hole in the flour. With the tips of the fingers, work the flour into the eggs until it is all a lively, springy mass. Take the flour into the eggs from the sides of the hole little by little, until it is all well amalgamated. Then put it aside to rest in a cool place for 1 hour, covered with a cloth.