The most worrying reminder of all time: “1 egg yolk (yellow).”

Presumably for soup. I say that because for eating as pasta you’d hypothetically want the dough to reach that magic point of dryness where it feels somewhere between leather and parchment, which is not a goal you achieve by adding “only enough [flour] to roll out.”

From the box of D.E. from Maumee, Ohio.

Noodles (Mom’s Recipe)

1 egg yolk (yellow)
1 teaspoon salt
2 of egg shell filed with water = 1 Tablespoon

Add flour slowly, only enough to roll out.

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