Mrs. Anna Horvarh

These basic egg noodles are made to accompany the preceding recipe for bean soup.

1 c. flour
1 medium egg
1/2 egg shell of water

Combine the ingredients and mix well. Cover the dough and let in rest for 1/2 hour before rolling out and cutting into strips. The noodles require
brief boiling, either in water or in stock (see previous recipe).

Hints: Letting the dough rest before rolling out makes the dough easier to handle. Too much egg will make the dough too sticky; if this
happens, add more flour.