Pinched Noodlespasta, soups/stews 1 cup all-purpose flour 1/2 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 1/8-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 |
