1 egg
1 tbs oil
1/4 cup water
1/4 cup milk
1 1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
Extra salt for cooking water
Mix until batter is a smooth paste. Rest 5 minutes.
Prepare a large bowl with 2-3 tbs of cut up butter. Have a colander in your sink ready to drain the noodles, and a spider strainer and smaller bowl ready for transferring the cooked noodles to the colander.
Bring a large pot of water to a boil and salt the water. Smear 1/3 of the batter onto a smooth cutting board. Using a chef’s knife, scrape a small ribbon of batter into the water. Repeat until all the batter on the board is used. If the knife gets sticky, dip it into the boiling water when needed.
The noodles will float when they are cooked. Once you have scraped in all the batter, let the noodles cook another 15-20 seconds.
Use the spider to scoop out the cooked noodles and transfer them to the colander in the sink. Place the cooked noodles in the bowl with butter and toss.
Repeat the process with the remaining batter until all the noodles have been cooked, drained and placed in the butter bowl.
Serve with goulash, stew, or as a side with any meal requiring noodles.
This recipe makes about 1 lb of noodles. Refrigerate leftovers in an airtight bag or bowl. You can freeze in individual servings for future use.
Reheat in the microwave at 30% for 1 minute at a time until heated to your liking.
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