Egg Noodles (Rezanci)

I used to watch her roll out noodle dough on the wooden table of her little kitchen in Cleveland.  She made it look so easy. I was fascinated by the tiny, even yellow filaments she created.

My three vintage cookbooks all offered multiple recipes for noodles.  The ingredients were simple: eggs, flour, salt, sometimes a bit of water.  The proportions varied a little.  As  I suspected, the secret wasn’t in the ingredients.  It was all a matter of the technique.

I followed the directions of the Progressive Slovene Women.

2 eggs
1 1/4 c. flour
1/4 t. salt

Beat eggs.  Add flour and salt. Knead dough until soft and pliable, adding a bit more flour if needed.  Cover and let rest for 15 minutes.   Roll out on a floured board as thin as possible. Let dry for an hour.

Cut dough into four sections and put one piece on top of the other.  Roll up into a tight roll. Cut into 1/4 inch slices.

Unroll.  Spread noodles on towel to dry.

Cook in boiling salted water or broth for 15 minutes.  Drain, add a little oil or butter, and serve.

The verdict?  The noodles were good.  But they were a little thicker than I might have liked.  I had a problem with the dough sticking together, when I tried to cut that four layer roll.  I  had to pry the noodles apart!  Next time, I may add more flour or increase the drying time.  And I’ll make sure to roll the dough thinner.

But it was worth the effort.  And I figured I’d have the chance to perfect my technique in future dinners, considering the Slovenian penchant for dumplings and noodles.

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