Passover Egg Noodles

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 6 eggs, beaten
• 1/2 cup water, room temperature
• 1/4 cup potato starch
• salt
• oil, for pan

Recipe

• 1 mix room temperature water with potato starch.
• 2 slowly add to beaten eggs, stirring well -- it should not be lumpy.
• 3 salt to taste.
• 4 heat small teflon pan or skillet.
• 5 first wipe with oil on a paper towel.
• 6 using a ladle, ladle a thin, even amount into the pan.
• 7 fry on medium heat.
• 8 when set flip and then immediately remove/flip to plate.
• 9 with wetter side up, roll as tight as possible.
• 10 slice into 1/4 inch circles.
• 11 do not unroll.
• 12 continue frying until no egg mixture is left.
• 13 mix the egg mixture each time before you ladle into the frying pan or potato starch will all sink to bottom.
• 14 serve in chicken soup.
• 15 can be made a couple days in advance and placed in a air tight container in the refrigerator.