Nouille Paste from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Mix three or four raw yolks of eggs into half a pound of fine flour, add a saltspoonful of salt, and work it into a stiff paste with cold water, roll out thin, and use.
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Cooking tools:
- Kitchen scale
- Mixing bowl
- Wooden spoon
- Rolling pin
- Chef's knife
- Cutting board
Ingredients
- salt
- fine flour
- raw yolks of eggs
- paste with cold water
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