Alsatian egg noodles

Alsatian egg noodles

Frimsels

By
From
Hazana
Serves
4
Photographer
Mowie Kay

These noodles have been made in Alsace since the fourteenth century. They are usually boiled in water or milk and then just tossed in butter, but in this recipe the frimsels are served topped with a dollop of crème fraîche and grated gruyère.

Ingredients

Quantity Ingredient
4 tablespoons butter
salt
freshly ground black pepper
creme fraiche, to serve
grated gruyere cheese, to serve

For the pasta

Quantity Ingredient
250g unbleached plain flour
3 large eggs
1/4 teaspoon salt

Method

  1. To make the pasta, place the flour in a mound on a large wooden board or work surface and make a deep well in the centre. Drop in one egg at a time and add the salt. Gradually beat in the flour with a fork, then form into a soft ball. Knead well for 10 minutes or until the dough is smooth and elastic. Do not add too much flour or the dough will become hard to roll. If the dough seems too dry, add a teaspoon or so of water. Wrap the dough in a damp cloth and allow it to rest for 30 minutes.
  2. For the noodles, divide the pasta dough into four. Keep three parts wrapped. With a long thin rolling pin, quickly roll out the other part of the dough, making quarter turns to form a circle. When the dough is very thin and even, allow it to dry for 15 minutes. This will prevent the dough from sticking. Cut into noodles 3mm wide. Arrange the ribbons of pasta on a cloth and leave to dry. Repeat with the remaining portions of dough.
  3. Cook the noodles in plenty of lightly salted boiling water until tender but still Žfirm. Drain and transfer to a serving dish. Dot with butter and season with salt and pepper. Toss lightly and serve at once, with crème fraîche and grated cheese.
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