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