Whole Grain Soft Wheat Noodles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g wheat, very finely round
- 2 tablespoon oil, cold-pressed
- 1 egg (s)
- 1 pinch (s) sea salt
- 70 ml water
- some flour, (wholemeal flour) as cream flour
- butter
Print Recipe
Pin Recipe Instructions
- Mix the flour with the oil, egg, sea salt and water.
- Knead the dough for about 5 minutes until it is firm, smooth and elastic. Depending on the consistency, work in a little more water or flour. Cover and let the dough rest for at least 30 minutes.
- Then roll out thinly in portions with a little scattered flour, allow to dry a little and cut into any shapes.
- -or-
- Cut the dough into shapes, cover with the filling, brush the edges with water or whisked egg white and press firmly together.
- Put the pasta in approx. 2 liters of lightly salted, boiling water with a little oil, cook for two minutes and let it simmer on the switched-off hotplate until it is al dente (firm to the bite). Rinse with a little cold water. Either serve immediately or toss in a little butter or oil.
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