Colmar, Route du
Vin, Alsace, France
Photographic Print
Wheeler, Nik
Buy at AllPosters.com

La Belle Cuisine - More Side Dish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of ingenuity, and faith."

Lutece's Homemade Alsatian Noodles

“It would have been a great loss if André Soltner had not written
The Lutece Cookbook... His legacy will be lasting...”
~ Jacques Pépin

Recipe of the Day Categories:

   Recipe Home

   Recipe index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 
St. Nicholas Church
and Ill River, Alsace Haut Rhin
Photographic Print
Bibikow, Walter
Buy at AllPosters.com

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Colmar, Route du Vin, Alsace, France
Photographic Print
Wheeler, Nik
Buy at AllPosters.com

Homemade Alsatian Noodles
(Nouilles a l’Alsacienne)


The Lutece Cookbook
by Andre Soltner with Seymour Britchky,
1995, A Borzoi Book/Alfred A. Knopf

“Today we make noodles with a noodle machine. But when I was a boy,
when I helped my mother to make noodles, I rolled out the dough by
hand, which was hard work.
When I first started to help my mother with the noodles, she would
always say to me, ‘The dough is not rolled out thin enough. It is not
ready until you can read the newspaper through it.'
Then, to please her, I would try to roll it as thin as possible.”

Serves 4

1 pound all-purpose flour, sifted
1 pinch salt
3 eggs
6 egg yolks
1 teaspoon vinegar
2 teaspoons peanut oil
5 tablespoons (5/8 stick) unsalted butter

1. In a mixing bowl, combine the flour, salt, eggs, egg yolks, and
vinegar. Mix these ingredients until the dough is smooth and
elastic. Let the dough rest for 1 hour, (This step may be per-
formed with an electric mixer.)
2. Divide the dough into pieces the size of a small egg. On a floured
surface, roll out each piece to a paper-thin sheet. Cut the dough into
strips less than 1/4 inch wide and about 2 inches long. (Or make strips
of the dough with a pasta machine, and then cut them by hand into
2-inch lengths.)
3. Set aside a handful of these noodles.
4. Put 2 quarts of water in a pot and add the oil. Bring the water to the
boil. Add the noodles (except those that have been set aside) to the
boiling water, and cook until tender but not soft – about 5 minutes.

Note: The noodles should be checked often during the cooking,
and removed from the heat as soon as they are ready.

5. In a colander, cool the noodles under cold water. Drain.
6. In a skillet, melt 1 tablespoon of the butter. Sauté the reserved
noodles until they are lightly browned.
7. In another skillet, melt 4 tablespoons of the butter and let it brown.
Sauté the cooked noodles in the melted butter until lightly browned.
Serve hot, sprinkled with the sautéed noodles prepared in Step 6.

Featured Archive Recipes:
Alsatian Herb Dumplings
Gnocchi Parisienne La Ferme de la Huppe
Kartoffelnudeln
Spaetzle Haussner's
 

Index - Side Dish Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index