| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Flour |
| 1 | md | Egg |
| 1/2 | Egg shell of water |
INSTRUCTIONS
Mrs. Anna Horvarh These basic egg noodles are made to accompany the preceding recipe for bean soup. Combine the ingredients and mix well. Cover the dough and let in rest for 1/2 hour before rolling out and cutting into strips. The noodles require brief boiling, either in water or in stock (see previous recipe). Hints: Letting the dough rest before rolling out makes the dough easier to handle. Too much egg will make the dough too sticky; if this happens, add more flour. Posted to recipelu-digest by LSHW <[email protected]> on Feb 09, 1998
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