| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Eggs, well beaten |
| 1/3 |
c |
Water |
|
|
1/3 |
|
c |
Sifted potato flour |
|
|
Salt to taste |
INSTRUCTIONS
The following are two recipes for Pesach Noodles from a small cookbook
printed by the Young Israel of Kfar Ganim in Petach Tikva, Israel. I have
made the first one and it is good.
Mix the eggs with the water. Sift the potato flour into the mixture
gradually to blend as well as possible. Add salt.
Wipe a frying pan with oil and heat on a high flame. When the pan is hot
pour a ladle of the mixture to the bottom of the pan and drain the excess.
Fry until set and then turn onto a wooden board and cut into strips. Posted
to JEWISH-FOOD digest V97 #080 by Gilda Kurtzman
<kurtmag@ashur.cc.biu.ac.il> on Mar 9, 1997
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