If you have some yolks left over after making dough or other dishes that require using egg whites, you don't have to use them for an omelet or fried eggs.
The yolk can be used as a thickener, natural coloring or sauce base. But a more practical option is homemade noodles.
To prepare you will need:
- 450 g flour;
- 120 ml water;
- 6 egg yolks;
- 1 teaspoon salt.
How to cook
Prepare the work surface and sift the flour onto it. Make a depression in the resulting mound, pour in the yolks, and knead the dough.
Dissolve 1 teaspoon of salt in 60 ml of water and pour into the dough, then continue kneading, gradually adding the remaining water.
The dough should be kneaded for 10 minutes, which will make it elastic.
It is then placed in cling film for 30 minutes, then divided into 5 parts and wrapped in film again.
Next, sprinkle the surface of the table with flour, roll out part of the dough thinly, sprinkle the resulting layer with flour, roll it into a roll and cut into strips 1 cm wide.
The strips are then unrolled and the noodles are transferred to floured cutting boards.
You need to do the same with the remaining parts of the dough.
The noodles can be boiled immediately or dried for 30 minutes at room temperature and then frozen in a container.
