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I first learned to make these noodles from my mentor, Madeleine Kamman, and love her rustic method to form them with an offset spatula. Recently, I made them alongside a chef on a river ship on the Rhine River and he used a perforated gadget to form a thinner, more uniform version. Either way, they make a tasty side dish!!
Serves 6 to 8
1/2 tablespoon unsalted butter 2 cups all-purpose flour Kosher salt 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh parsley 3 tablespoons chopped fresh chives 6 eggs 2/3 cup milk
Butter a ceramic baking dish. Place the flour, salt and herbs in a bowl. In another bowl, whisk together the eggs and milk and gradually add the egg mixture to the flour stirring with a whisk until well mixed. Let stand 30 minutes.
Preheat an oven to 275F.
Bring a large pot of water to a boil. Salt well. Pour some of the batter onto the bottom of a cake pan and with a long, narrow metal spatula, push ¼-inch wide strips of batter into the water. As soon as the noodles float to the surface, remove with a slotted spoon and place in a buttered baking dish. Toss gently after each addition. Immediately place them in the oven to dry.
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