| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 8 |
oz |
Plain flour |
| 1/2 |
ts |
Salt |
| 4 |
oz |
Water |
|
|
Cornflour (for dusting) |
INSTRUCTIONS
Lightly beat egg. Sift flour and salt in large bowl. Make well in centre
and mix in wet ingredients. Stir with spoon to make a smooth dough. Knead
on wooden board or counter for 10 minutes until smooth. Cover with damp
cloth and let rest 30 minutes. Roll dough into 12 inch long "sausage" and
then cut into 1 1/4 inch pieces (12). Dust with corn flour and flatten with
palm of your hand. Roll as thinly as possible and then trim into 6 x 7 inch
rectangles. Dust with cornflour and stack.
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on
Aug 4, 1997
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