| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
Penndutch, Soups, Pasta |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
Beat the eggs, add the salt and as much flour as can be worked into the
eggs (about 1 cup). Knead well, cover and let stand 30 minutes. Roll out
thin and spread on cloth to dry slightly. Cut in narrow strips. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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