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.
Prep Time30 minutesmins
Cook Time10 minutesmins
Drying time2 hourshrs
Total Time2 hourshrs40 minutesmins
Course: Rice, Grains, Pasta and Couscous
Cuisine: Moroccan
Keyword: n'triya, noodles, Sukkot
Servings: 12servings
Equipment
Pasta maker
Ingredients
Ingredients (to make broth):
12 threads saffron
1 tbls turmeric
2 beef marrow bones
1½ quarts chicken stock
saltto taste
pepperto taste
Ingredients (to make noodles):
3 pounds flour
½cup vegetable oil
1 teaspoon salt
2 cup water
6eggs
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.