| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Not, Sent |
5 |
Servings |
INGREDIENTS
| 1 |
|
Egg plus 3 egg yolks |
| 3 |
tb |
Cold water |
| 1 |
ts |
Salt |
| 2 |
c |
All-purpose flour |
|
|
Chopped fresh parsley |
INSTRUCTIONS
In a mixing bowl, beat egg and yolks until light and fluffy. Add water and
salt; mix well. Stir in flour. Turn onto a floured surface; knead until
smooth. Divide into thirds. Roll out each portion to a 1/8-inch thickness.
Cut noodles to desired width. Cook immediately in boiling salted water or
chicken broth for 7-9 minutes or until tender. Drain; sprinkle with parsley
if desired.
Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1
#634 by The Taillons <taillon@access.mountain.net> on Jun 03, 1997
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