Her recipe, as it was given to me: 1 tsp salt, per whole
egg flour, to make dough (vague, I know) Mix ingredients together Flour counter
Roll out dough until thin, adding more flour as needed to prevent sticking Let topside dry, then
carefully turn over to dry other side
Roll up dough into log, then slice to desired thickness You may place cut noodles in baggies in freezer for future use
Working in batches of 5 at a time,
roll the olives in the flour first, then the
egg and the the breadcrumbs and drop
carefully into the hot oil.