Cutting pasta (noodle) recipe

Sift the flour into a kneading bowl and open the middle of it like a pool.

Break room temperature eggs into this pool and add milk.

Sprinkle salt on the sides and start kneading the dough.

Knead your dough by gathering the flour on the sides and adding warm water little by little on the one hand.

You will get a hard consistency dough that does not stick to the hands.

Cover the dough with a damp cloth and let it rest for a few hours in a warm place.

Divide the dough into pieces of equal size and sprinkle flour on a flat surface with a rolling pin in the desired thickness. It should not be too thick, but not as thin as dough.

Spread the dough on clean sheets and dry for a few hours.

Lay the dried dough on top of each other and divide it into two finger-width strips.

Then cut half a centimeter wide pieces from these strips. Having all the pieces in the same size makes it easier for you to cook your cutting pasta and ensures that all pasta are cooked at the same level.

Mix the dough you have cut with your hand and remove the excess flour accumulated on it.

Put the macaroni on clean covers and dry for 2-3 days.

Your noodles are ready! Store in cloth bags in a cool and sun-free place.