Very Good Noodles

Ingredients

• 400 gWheat flour
• 4 pcsEgg
• 240 mlMilk
• 70 gButter
• 150 gZwieback
• 8 gSalt

Instructions

1. 1

   Make the dough

   • Heap the flour on the work surface and make a well in the center.
   • Put the eggs and milk into the well.
   • Use a knife to cut flour from the edges into the center and gradually mix with the eggs and milk until a loose dough forms.
   • Knead the dough on a floured surface for 8–10 minutes until smooth and firm, adding a little flour if needed.
   • Divide the dough into four portions.
2. 2

   Roll and cut

   • Roll each piece very thin (almost paper-thin).
   • Let the rolled sheets dry slightly on a cloth or rack for 10–20 minutes or continue immediately.
   • Dust with flour, cut the sheet in half lengthwise, roll each half and slice into straw-width strips with a sharp knife.
   • Unroll the strips a bit and let dry briefly or cook immediately.
3. 3

   Cook

   • Bring a large pot of water to a boil and salt it generously.
   • Add fresh noodles in batches and cook 2–4 minutes until al dente, depending on thickness.
   • Drain in a colander and let briefly drain.
4. 4

   Sauce and serve

   • Heat the milk with the butter in a wide pan, season with salt and keep hot (do not boil).
   • Briefly pass the drained noodles through the hot milk so they absorb the sauce (1–2 minutes).
   • Fry the rusk crumbs in butter until golden brown.
   • Serve the noodles topped generously with the toasted rusk crumbs. Serve with veal roast, stewed apples or dried fruit if desired.