Moroccan Egg Noodles N’treya take some time to make from scratch. Pre-packaged thin egg noodles may be substituted instead. These noodles are called “N’treya.” We enjoy the noodles as a traditional Sukkot recipe.
Moroccan Egg Noodles “N’treya”
Equipment
- Pasta maker
DESCRIPTION
The noodle preparation is lengthy. Pre-packaged thin egg noodles may be substituted instead. These noodles are called ""N'treya"" and the soup made from them is also called by the same name. Served Sukkot.
INGREDIENTS
Ingredients (to make broth):
- 12 threads saffron
- 1 tbls turmeric
- 2 beef marrow bones
- 1½ quarts chicken stock
- salt (to taste)
- pepper (to taste)
Ingredients (to make noodles):
- 3 pounds flour
- ½ cup vegetable oil
- 1 teaspoon salt
- 2 cup water
- 6 eggs
INSTRUCTIONS
- In a large mixing bowl (or mixer), knead together eggs, 1 cup water, salt, oil and flour until dough is hard. Remove from bowl and run dough through a pasta machine 3-4 times. Process the dough one final time using the pasta machine's noodle attachment.
- Place noodles on an oven or a drying rack for 2 hours. Place 1 cup of water in a couscoussier or steamer, bring to rapid boil, and add noodles for 10-15 minutes, or until tender. Remove and spread noodles on large platter and set outside to dry in sun for 2 days, bringing them inside each night. Noodles may be stored for a long time.
- When the noodles are thoroughly dry, they may be stored for a long time in glass jars.
- To make the broth:
- In a large pot, bring chicken stock and marrow bones to a boil. Pour in noodles (from recipe above), add turmeric, saffron, salt and pepper. Cover and cook at medium heat for 1 hour.
Notes
The noodle preparation is lengthy. Pre-packaged thin egg noodles may be substituted instead. These noodles are called “”N’treya”” and the soup made from them is also called by the same name. Served Sukkot.
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