Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | All-purpose flour |
½ teaspoon | Salt |
1 large | Egg |
Sift flour and salt into a bowl. Make a well in center and break egg into it. Add a little water, enough to make a soft dough. Mix well.
Knead to make smooth. Roll out to ⅛-inch thickness. Pinch off little pieces of dough with fingers and add to soup. Cook until noodles rise to surface.
From: DAN KLEPACH
PINCHED NOODLES:
From: Pat Stockett Date: 16 Nov 96