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Ingredients
- 2 eggs
- 12-1 teaspoon salt
- 12 cup water
- flour
Method
- beat egg and water with fork and keep adding flour and beating with fork until dough is not too soft and not too hard (don't you love this description!?)
- - let stand covered in the refrigerator for a few hours, cook for 15 minutes in boiling water.
- when you cook it, either cut up on a cutting board, or put through a strainer or pasta maker to get small pieces.
- "not to soft and not to hard" -- hmmm -- means no longer runny or watery, but not so stiff that you can't mix it.
- When it starts feeling stiff to mix, it is probably enough flour.
