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INGREDIENTS
- 140 g coarse flour + for dusting
- 1 egg
INSTRUCTIONS
- 1Pour the flour onto a work surface, make a well in the center, crack the whole egg into it, add half an eggshell of water, and mix everything with a fork until a thicker dough forms, then thoroughly knead it by hand. This will create a soft, yet firm and non-sticky dough.
- 2For fleky (pasta squares) and noodles, roll out the dough into a sheet about 1–1.5 millimeters thick and let it dry on a tea towel so it's easier to cut and doesn't stick to the knife.
- 3From the sheet, cut 2 cm wide strips, stack them on top of each other, and cut 2 cm wide squares from them.
Tip
If the dough is too thin, add a little coarse flour and knead the dough again.
Roll out the dough very thinly; it should be no more than two millimeters thick. Preferably even less! It is said that the sheet should be so thin that you can read a newspaper through it.
The dough must not dry out completely after rolling. It would break during cutting.
Always cook homemade noodles and fleky (pasta squares) in water. If you were to cook them directly in soup, the flour remaining on the surface would cloud it. And beware, homemade noodles cook for a shorter time than store-bought ones. Cook them briefly (about 2 minutes), drain, cool in cold water, and add to the soup. Serve immediately.
You can store fresh fleky (pasta squares) for later. In that case, you must let them dry thoroughly in the air or completely dry them in a slightly warmed oven. Store these dried pasta in a well-sealed container to prevent them from getting damp.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef