Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Flour -- sifted
2 Eggs
1/2 ts Salt
2 tb Cold water

Sift the flour into a bowl and make a well in the center. Drop the
eggs, salt and water into it. Work into the flour with the hand and
knead until the dough leaves the sides of the bowl. Knead on a board
until smooth and elastic. Divide the dough in four pieces and roll
into pencil-thin strips.Cut into 1-inch pieces and drop into boiling
salted water. Cook until they rise to the surface. Drain. Serve hot
with meats. Serves 6 to 8. Recipe Source: THE ART OF JEWISH
COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCook II by: Joe Com

Recipe By : Jennie Grossinger - "The Art Of Jewish

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