Title: Noodles for Soup
Categories: Penn Pasta Soup
Yield: 1 Servings

2		Egg
		Flour
1/2	ts	Salt

Beat the eggs, add the salt and as much flour as can be worked into the eggs (about 1 cup). Knead well, cover and let stand 30 minutes. Roll out thin and spread on cloth to dry slightly. Cut in narrow strips. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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