I roll the dough out thin then dust with flour and roll it up into a roll and use a knife to cut the noodles, then unroll them. I never dry mine because I like them thicker and the extra flour helps thicken the soup. I cut at an angle so as not to have such long noodles. I have not tried putting milk and butter in mine but I will next time and putting some herbs in the dough is an excellent idea. I bet it would be good with chives. I also use the same dough to make home made raviolis. Cheese and meat filled. My family loves them.
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I roll the dough out thin then dust with flour and roll it up into a roll and use a knife to...