Lapsha - Homemade Russian Noodles

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READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To a large saucepan, add water and bring to boil.
  • Add butter to boiled water and let dissolve, whisk well to blend; let cool to warm.
  • In a large mixing bowl, add salt, eggs and beat well.
  • Gradually add water/butter mixture to eggs and whisk well to blend.
  • Add flour to egg mixture, 1/2 cup at a time, mixing well after each addition.
  • Place dough on a lightly floured surface and knead for about 10 minutes.
  • Cut dough into pieces to form dough balls the size of a medium orange.
  • Cover dough balls with a damp cloth while rolling out dough.
  • Using a wooden rolling pin, roll each dough ball until paper thin or as thin as possible.
  • Preheat oven to 300°F.
  • Place dough circles on a large round pizza cooking sheet.
  • Dry each dough circle in the preheated oven until dry to the touch, about 20 minutes, BUT DO NOT BROWN.
  • Fold each dried dough circles individually into a fold that is about 1 1/2 inches wide.
  • Cover folded dough with a cloth until all circles are dried and folded.
  • On a cutting board, using a very sharp knife, cut off very thin slices, cutting on a slight angle and cutting across the 1 1/2 inch fold.
  • Spread cut strands on cookie sheets and dry in a preheated 350 F oven for about 20 minutes, or until nice and crisp,stirring the strands at least twice during the drying process.
  • Cool completely and store in noodles in glass jars with a tight fitting lid.
  • Use in soups or make a Lapshevnik.
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