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Moroccan Egg Noodles N'treya
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5 from 1 vote

Egg Noodles (Hada)

The noodles were considered a treat as they were hand-made. They are cooked in chicken or chicken-flavored broth since chicken were abundant after the kapparot of Yom Kippur.
Prep Time2 hours
Cook Time30 minutes
2 days
Course: Rice, Grains, Pasta and Couscous
Cuisine: Moroccan
Keyword: moroccan, n'tria, noodles, Sukkot
Servings: 12 servings

Equipment

  • Pasta machine
  • Food processor

Ingredients

Soup preparation:

  • 1 tsp saffron
  • 1 tablespoons turmeric
  • 2 marrow bones
  • 1.5 quarts chicken stock
  • salt and pepper to taste

Dough ingredients :

  • 3 lbs flour
  • 1/2 cup oil
  • 1 tsp salt
  • 1 cup water
  • 6 eggs

Instructions

Dough preparation for the noodles (N'treya)

    Mix together eggs, water, salt, oil and flour, until you get a dough that is rather hard. Process it three or four times through the pasta machine, then use the noodle attachment.

      Air dry the noodles for 1 to 2 hours. Steam them in a couscoussier or a steamer, then spread them on a large platter to dry in the sun for 2 days (or indoors if you're not that adventurous). Make sure to bring them indoors at sunset.

        When the noodles are thoroughly dry, they may be stored for a long time in glass jars.

          These noodles are called N'treya and the soup made from them is also called by the same name.

            Soup preparation:

              Bring to a boil the chicken stock and the marrow bones. Pour the noodles (N'treya) into the bouillon, add turmeric, saffron, salt and pepper and serve hot.