~Cookin' In The Kitchen Since 2003~

Friday, February 19, 2010

Swiss Egg Noodles

2 eggs (farm fresh are best!)
½ t. salt
1 c. flour

With fork, beat eggs and salt. Mix in flour and knead on floured surface to make a soft
dough. Divide into egg sized portions and roll very thin. Let rounds dry on dish towel or table cloth
on a bed until leathery. Turn several times during the drying to dry evenly. Fold round in half then
in half again. Roll up tightly and cut very thin with a sharp knife. Lift strips gently and let fall
loosely. Dry thoroughly before putting in a clean jar. Add to any favorite soup.

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