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Recipe by: halinka
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See below ingredients and instructions of the recipe
1/2 ts Salt 1 c Flour
2 tb Milk 1 Egg
Combine the egg, salt and milk, beating slightly. Add enough flour
to make a very stiff dough -- almost rubbery. Roll out to thickness
of a dime on a floured surface. Let surface of noodles dry for 20 to
30 minutes. Cut and cook in chicken broth. Randy Rigg
Submitted By RANDY RIGG On 04-26-95
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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