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Ingredients
- 2 qt. water
- 2 tsp. salt
- 2 1/3 c. sifted all-purpose flour
- 1 tsp. salt
- 1 egg, slightly beaten
- 1 c. water
- 1/4 c. butter, melted
Method
- Bring to boiling in 3 to 4 quart saucepan 2 quarts water and 2 teaspoons salt.
- Meanwhile, sift together and set aside flour and 1 teaspoon salt.
- Combine in bowl and mix together egg and 1 cup water.
- Gradually add flour mixture to egg mixture.
- Stir until smooth.
- (Batter should be very thick and break from a spoon instead of pouring in a continuous stream.)
- Spoon batter into the boiling water by 1/2 teaspoon, dipping spoon into water each time. Cook only one layer of noodles at one time; do not crowd.
- After noodles rise to the surface, boil gently 5 to 8 minutes or until tender when pressed against side of pan with spoon.
- Remove from water with slotted spoon, draining over water for a second and place in warm bowl.
- Toss butter lightly with noodles.
- Serve hot.
