| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pasta, Soups/stews |
4 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
lg |
Egg |
INSTRUCTIONS
Sift flour and salt into a bowl. Make a well in center and break egg into
it. Add a little water, enough to make a soft dough. Mix well. Knead to
make smooth. Roll out to 1/8-inch thickness. Pinch off little pieces of
dough with fingers and add to soup. Cook until noodles rise to surface.
From: DAN KLEPACH
PINCHED NOODLES:
From: Pat Stockett Date: 16 Nov 96
Posted to MM-Recipes Digest V4 #018, by BobbieB1@aol.com on Thu, 16 Jan
1997.
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“Jesus is my Lifeguard!”