Recipe no. 190 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 95.
Ingredients
- flour
- egg yolks
- whole egg
- salt
Preparation
- Preparing the doughArrange 500 grams of flour on the marble, make a well in the middle, into which you put 6 egg yolks, one whole egg and a good pinch of salt. Knead the whole well, without toughening the dough too much; make it very smooth by pressing it with the palm of the hand and moisten it, then let it rest for an hour under a cloth.
- Rolling out and cuttingThen divide it into 2 or 3 parts, which you roll out with the rolling pin into exceedingly thin sheets. Sprinkle with flour and let dry a few minutes on the marble. Finally roll them up to slice them as finely as possible with a knife; you will obtain small vermicelli or tagliarini, which will be the noodles wanted.
- KeepingIf you are not going to blanch them straight away, take care to spread them out and sprinkle them with flour to keep them from sticking together.
Reboul's text
For those who might fancy making their own noodles, here is how the dough is made:
Arrange 500 grams of flour on the marble, make a well in the middle, into which you put 6 egg yolks, one whole egg and a good pinch of salt.
Knead the whole well, without toughening the dough too much; make it very smooth by pressing it with the palm of the hand and moisten it, then let it rest for an hour under a cloth.
Then divide it into 2 or 3 parts, which you roll out with the rolling pin into exceedingly thin sheets.
Sprinkle with flour and let dry a few minutes on the marble.
Finally roll them up to slice them as finely as possible with a knife; you will obtain small vermicelli or tagliarini, which will be the noodles wanted.
If you are not going to blanch them straight away, take care to spread them out and sprinkle them with flour to keep them from sticking together.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| past | dough |
| pasta | knead |
| courda | toughen |
| muia | moisten |
| abaisso | sheets |
| amenuda | slice finely |
| verlichèlli | vermicelli |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 190, page 95. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.