Pepper Egg Noodles

Ingredients:

4 eggs
1 pound flour sifted with:
1 tablespoon freshly ground Lampong Black Pepper
1 teaspoon freshly ground Muntok White Pepper
1 tablespoon sea salt
2 tablespoons olive oil
¼ cup Italian parsley

Preparation:

Sift one pound of flour with the peppers and salt in a large bowl.  Form a crater in the center.

Put four eggs in the crater with the parsley. Begin slowly to mix the flour with the eggs.  Add Tablespoon of oil to soften the dough.  Knead the dough until the texture and color are uniform.  The dough should be soft and smooth.  Form a ball, wrap in a towel and let it rest for a few minutes.

Cut the dough into mall slice and pass each piece through a noodle maker according to directions.

IF YOU DON’T HAVE A NOODLE PRESS:

Roll the dough out on a large piece of wax paper which has been lightly floured until the dough is no more than 1/8 – 1/4th inch thick.  Carefully slice noodles in the width you desire.  ½ inch wide noodles work well.  You may also use the tines of a large serving fork to gently mark the lines for smaller noodles before cutting.  Leave the noodles in place on the wax paper.  Do not try to remove.

Roll up the wax paper length wise.

Heat a large pot ½ full of water to boiling.  Add a ¼ cup of oil.

Add the noodles.  If you hand sliced your noodles, gently slide the wax paper roll in to the water allowing it to unroll.  As noodles loosen, remove paper with tongs.  It will be dripping with very hot water, so have a large bowl in your other hand to put it in.

Allow noodles to cook until they are firm, but not doughy.

Serve hot with the sauce and meat of your choice.

Pepper-Passion Recipes