Nasuvo noodles
This is the basic recipe for the dough from which noodles are made for various nasuva, which are very common in our region! The most important thing in the preparation of this test is to flour the work board and the dough itself during the work, in that way and with careful stretching on the rolling pin itself, we will get nice and loose noodles.
Preparation steps
- Mix salt into the flour and add one egg. With the addition of lukewarm water, knead a firm dough but gently enough that it can be pulled without cracking.
- Let the kneaded noodles rest for 15 minutes covered with a cloth.
- After that, divide it into two parts and roll each with a rolling pin as thin as you can, then starting from the beginning, ie, from the end of the dough, roll it into a rolling pin and lightly thin the dough with your palms, pushing it towards the outer ends of the rolling pin.
- Always put it back a little because the dough has stretched and we wrap it tightly again to the place where we stopped… ..so we thin the dough again with our palms and so on until the end…
- When all the dough is wrapped over the rolling pin in the middle, cut with a knife, the dough will fall from the sides…
- Cut the noodles of the desired width and length with a knife.
- Leave the noodles spread out on the table to dry.
- We cook them in salted water and continue to taste….
