3 eggs
1 ¼ cup flour
Scant tea. salt
About 1 Tlb water
Mix and make really firm dough, you may need to add more flour.
Roll out on floured cloth or surface, very thin, 1/8 inch or less. Let dry. Cut into strips, width varies with purpose of the noodle. Wider for casseroles, thinner for soups. Cook in boiling water for ten minutes.
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