2 cups all-purpose flour (approximately)
1/2 teaspoon salt
Beef or chicken stock
Beat eggs until frothy. Add flour and stir until of dough texture.
Knead until smooth. Turn into floured cutting board. Roll dough
turning often until thin. Let noodle dough dry 45 minutes, then turn
and dry another 1/2 hour.
Cut into noodles. Drop into boiling beef or chicken stock. Reduce heat
and cook at rolling boil for about 20 minutes. As the noodles boil,
begin their own gravy. Season to taste.
Friday, August 1, 2008