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Noodles (nouilles)

Homemade noodles of 250 g wheat flour, salt, eggs and egg yolks moistened with water; the dough is rolled thin, rests 1–2 hours, cut into small shapes and briefly boiled in salted water. From Erken's Stor kokebok 1914, p. 436.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 436 (falt i det fri)

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About the dish

Erken assumes that noodles – like macaroni – are usually bought ready-made, but gives a recipe here for those who want to make the pasta themselves. The noodles are used in the same dishes as macaroni.

How to make it

  1. 1

    Knead the dough

    Sift the flour and mix it with the salt. Add the eggs and egg yolks, and moisten with a little water until the dough can be rolled out.

  2. 2

    Roll out

    Roll the dough out thin, lay it doubled on the board and let it rest that way for 1–2 hours.

  3. 3

    Cut out

    Cut or stamp the dough out into small shapes, and shake them well apart.

  4. 4

    Cook

    Cook the noodles in plenty of salted water the same way as macaroni, but for a shorter time. Use them further in the macaroni recipes.

Changes from the original

Grams and deciliters are kept, but the original's "1½ eggs" and "2½ egg yolks" are rounded to 2 eggs and 2 egg yolks. The water quantity is estimated, as the original only writes "water." The language of the method has been modernized.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 436) → 1949 (korrekturlest, s. 490)~57% av teksten endretfjernetlagt til
250 gr. hvetemel 12 gr. salt 1½ egg 2½ eggeblomme vand Nudler kjøpes likesom makaroni færdige og kokes paa samme maate, men paa kortere tid. Opskrift paa nudler, om man vil lage dem selv, er følgende: eggeplomme vann. Melet sigtes siktes og blandes med saltet, tilsættes tilsettes eggene og fugtes fuktes med vand, vann, til deigen kan kjevles. Denne kjevles tyndt tynt ut, lægges legges dobbelt paa fjælen på fjelen og ligger saaledes således 1 å 2 timer, stikkes eller skjæres ut i smaa små figurer, rystes godt fra hverandre. Opskrifterne paa hver andre. Opskriftene på makaroni benyttes ogsaa også til nudler.

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Frequently asked questions

What do I need to make noodles myself?
250 g wheat flour, 12 g salt, 1½ eggs and 2½ egg yolks, plus enough water for the dough to be rolled out.
Why should the dough rest for 1–2 hours?
The dough is rolled out thin and laid doubled on the board, and should rest that way for 1–2 hours before it is stamped or cut out into small shapes. This makes it easier to work and the shapes hold their form. Shake them well apart afterward.
How are the noodles cooked?
Like macaroni, but for a shorter time. The macaroni recipes can also be used for noodles. Erken notes that noodles, like macaroni, can also be bought ready-made.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 436, under side dishes.

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