---

---

---

Basic Egg Pasta
 

1 egg, beaten  ½ t salt  1 cup all-purpose flour  2 T water or milk In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 T water. On a lightly floured surface, knead dough for 3-4 minutes. With a pasta machine or by hand, roll dough out to desired thinness. Use machine or knife to cut into strips of desired width. Makes 3 servings.  Note: As a child in the Mid-West, these noodles were made for all holiday meals and cooked in a chicken or beef broth. Usually after cutting, the noodles were laid out on a table with a lot of flour to dry for 2-4 hours. Then, the noodles and flour were added to the boiling broth and cooked until thick. My grandmothers served them over mashed potatoes like a gravy. Very comforting Depression-era food.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.