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Ingredients
Directions
- Sift the flour and salt. Work in Large eggs and water, kneading well. You should have a stiff dough. If it is not stiff, add in a little more flour.
- Form into one or possibly two balls and let the dough dry till it is stiff sufficient to grate. Then grate into rough grains the size of barley. Spread on a towel to dry. Then store in tightly covered container.
- To use, cook for 10 min in boiling water. Drain and transfer to soup.
- If you are not fussy about the clarity of your stock, boil directly in the soup for 10 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 428g | |
| Calories 1278 | |
| Calories from Fat 114 | 9% |
| Total Fat 12.86g | 16% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 1308mg | 55% |
| Potassium 467mg | 13% |
| Total Carbs 239.23g | 64% |
| Dietary Fiber 8.4g | 28% |
| Sugars 1.6g | 1% |
| Protein 44.68g | 71% |
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