Take some of the noodle paste. Roll it as thin as possible, then place it on a floured napkin and roll until it is as thin as paper; fold it double, and cut it into circles one quarter inch in diameter, using a small vegetable cutter or pastry bag tube. Fry them in smoking hot fat, tossing them in the frying basket so that they will color evenly. They will puff into balls and color in one minute. Drain and place them on paper on the hot shelf. Sprinkle them on the soup after it is in the tureen, or better pass them, as they soften very quickly.