Title: Pinched Noodles
Categories: Pasta Soup
Yield: 4 Servings

1	c	All-purpose flour
1/2	ts	Salt
1	lg	Egg

Sift flour and salt into a bowl. Make a well in center and break egg into it. Add a little water, enough to make a soft dough. Mix well. Knead to make smooth. Roll out to 1/8-inch thickness. Pinch off little pieces of dough with fingers and add to soup. Cook until noodles rise to surface.

From: DAN KLEPACH

PINCHED NOODLES:

From: Pat Stockett Date: 16 Nov 96

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