| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Flour |
| 1/2 | ts | Salt |
| 2 | Eggs, lightly beaten | |
| 1 | tb | Cold water |
INSTRUCTIONS
Sift the flour and salt. Work in eggs and water, kneading well. You should have a stiff dough. If it is not stiff, add a little more flour. Form into one or two balls and let the dough dry until it is stiff enough to grate. Then grate into rough grains the size of barley. Spread on a towel to dry. Then store in tightly covered container. To use, cook for 10 minutes in boiling water. Drain and transfer to soup. If you are not fussy about the clarity of your stock, boil directly in the soup for 10 minutes. Posted to JEWISH-FOOD digest V97 #005 From: Ruth Heiges <[email protected]> Date: Sun, 25 Aug 1996 21:50:32 +0300 (IDT)
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