Nouilles fraîches à l'Alsacienne

Break the eggs and place in a large bowl..

Add about 10g salt (ca. 2 tsp.).

Add 1 tsp. vinegar.

Mix while adding the flour little by little.

Work the dough for several minutes until it is smooth.

Roll into a ball and wrap in a dry cloth. Allow to rest for 1 hour.

Divide the dough into pieces the size of a tennis ball and flatten on the work surface to a thickness of 2mm (1/8 inch).

Allow the dough to dry for 30 minutes, turning the rounds frequently. One can also dry them by suspending them from a cord or over a broom handle place on the backs of two chairs.

At the end of this time, flour each round and roll it up on itself. Cut into slices of 3 – 4 mm (¼ in.)

Unroll to obtain the noodles and spread out on a large tray without tangling them.

Fill a large pot with salted water; bring to a boil and plunge in the noodles.

Poach for 7 – 8 minutes.

Drain the noodles and sprinkle with melted butter.