Mrs. Anna Horvarh These basic egg noodles are made to accompany the preceding recipe for bean soup. Combine the ingredients and mix well. Cover the dough and let in rest for 1/2 hour before rolling out and cutting into strips. The noodles require brief boiling, either in water or in stock (see previous recipe). Hints: Letting the dough rest before rolling out makes the dough easier to handle. Too much egg will make the dough too sticky; if this happens, add more flour. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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