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 futur
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 futur
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 futur
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