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“I remember Grandma making these for chicken soup. If you are curious about "top milk" as I was, here (www.diaryofalocavore.com/2008/10/top-milk.htmll) is a good explanation.”
READY IN:
2hrs 40mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 1 egg, beaten
  • 12 teaspoon salt
  • 2 tablespoons top milk (half and half is a good substitute)
  • 1 cup sifted flour

Directions

  1. Combine egg, salt, milk; add enough flour to make stiff dough.
  2. Roll very thin on floured surface; let stand 20 minutes.
  3. Roll up and slice 1/8-inch thick; spread out and dry 2 hours.
  4. Drop into boiling soup or boiling salted water and cook 10 minutes.
  5. Makes 3 cups uncooked noodles.
  6. May be kept in tightly closed jar after dried.

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