Recipe: Pesach Noodles
Yield: 1 Servings
6 Eggs, well beaten
1/3 c Water
1/3 c Sifted potato flour Salt to taste
The following are two recipes for Pesach Noodles from a small cookbook printed by the Young Israel of Kfar Ganim in Petach Tikva, Israel. I have made the first one and it is good.
Mix the eggs with the water. Sift the potato flour into the mixture gradually to blend as well as possible. Add salt.
Wipe a frying pan with oil and heat on a high flame. When the pan is hot pour a ladle of the mixture to the bottom of the pan and drain the excess. Fry until set and then turn onto a wooden board and cut into strips. Posted to JEWISH-FOOD digest V97 #080 by Gilda Kurtzman <firstname.lastname@example.org> on Mar 9, 1997
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