Noodle
Eggs, water and salt are thoroughly whisked in a deep bowl. Flour is slowly added to this mixture. A very hard dough is kneaded. After the dough rests for 1.5-2 hours, ball-sized balls are taken and stored in a damp cloth. The meringues are rolled out to the thickness of a matchstick with the help of a rolling pin, and the rolled dough is left to dry on cloth covers. Doughs that absorb moisture are placed on top of each other. First, it is split in half. Doughs are stacked on top of each other. The dough, which is six pieces, is cut into 2 finger-wide strips. The cut pieces are left to dry in the sun. After drying, it is packed in cloth bags and stored as winter food.
