| 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 <shusky@erols.com> on Feb 09, 1998
A Message from our Provider:
“Famous last words: I did it my way”