Recipes > Pasta > Noodles



  • 3 whole eggs
  • flour
  • butter
  • 1 cup of milk


Beat eggs very light and sift in sufficient flour to make a stiff paste. Work until smooth, break off a piece and roll out on board very thin. Break oft another piece and roll and continue until all is used. Let rolled-out dough dry, then cut all except one piece in long strips one inch wide. Fold the one piece in layers and cut very fine noodles. Boil large noodles in pot of salted boiling water, drain in colander when tender and stir in two tablespoons of butter. Heat a tablespoon of butter in the frying-pan and brown fine noodles in this butter. Sprinkle these over the broad noodles, pour milk over the whole and brown in stove. Serve in same dish in which it was baked.


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The International Jewish Cook Book (1919).

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