1 Egg
2/3 Cup Flour
1/4 Teaspoon Salt
Beat egg slightly, add salt and enough flour to make a stiff dough. Knead well, let stand, covered, 1/2 hour. Roll out very thin, spread on cloth to dry. It must not be the least bit sticky and not so dry that it will break or be brittle.
Fold into a tight roll, or cut into 30inch strips, placing the strips crosswise into very fine strips or threads. Toss the up lightly with fingers to separate well, and spread them out on the board to dry. When thoroughly dry, put in covered jars for future use. Drop by the handfuls into boiling soup 5 minuted before serving.
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