Noodles "from the scalp"

1 serving


Sift the flour with a slide, make a depression in the center and break 2 eggs into it. Knead the hard dough with the addition of water, roll it into a thin cake, lightly dust with flour and spiral it onto a rolling pin. Bring water to the boil in a saucepan, add salt and spices. Rotate the rolling pin with the dough with your left hand, and cut thin noodles into boiling water with spices with a knife in your right hand. Make sure that the noodles do not break and have a spiral appearance. Noodles can be boiled in meat or bone broth, and when served, pour the finished noodles on the table. To make the noodles more durable, you can add a little salt when kneading the dough. The dough should be thoroughly kneaded until smooth and shiny - this also affects the strength of the noodles.