Pesach noodles

Yield: 1 Servings

Measure Ingredient
3 \N Eggs
½ cup Potato flour
½ cup Water
1 pinch Salt
\N \N A little chopped parsley

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.

Beat eggs with water, then add rest of ingredients. Heat frying pan with very little oil. Fry a small amount of batter at a time, on both sides like an omelette. Pile a number of omelettes on top of each other. Roll up and cut into thin strips. Add to soup before serving. Posted to JEWISH-FOOD digest V97 #080 by Gilda Kurtzman <kurtmag@...> on Mar 9, 1997

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