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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I got this from a clipped recipe from my mother-in-law. Don't have any idea where the original recipe came from. These noodles can be stored in covered container in refrigerator or freezer. Ingredients:
2 eggs |
1/3 cup water |
2 teaspoons salt |
1 1/2 teaspoons dill weed, fresh |
1/2 teaspoon black pepper, coarse |
flour |
2 teaspoons vegetable oil |
1 teaspoon salt |
Directions:
1. Beat together eggs, water, 2 teaspoons salt, dill weed and pepper. Add enough flour to make stiff dough.
2. Roll dough thin on floured board.
3. Let dry until not sticky to the touch.
4. Cut into thin strips.
5. Add oil and 1 teaspoon of salt to boiling water.
6. Add noodles and cook until tender.
7. Drain thoroughly.
8. Serve immediately.
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