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   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Egg Noodles   
    Categories: Five, Eggs, Pasta   
         Yield: 4 Servings   
       
         4 lg Eggs; beaten well   
         3 c  Flour; or more, as needed   
              Salt   
       
     Beat the eggs well with a pinch of salt. Add flour, as   
     much as is needed to make a stiff, smooth dough.   
        
     Roll out the dough to about 1/8" thick for noodle or   
     1/4" (or more) for dumplings.   
        
     If making noodles you may cut the dough into ribbons on   
     the cutting board. Or, as I usually do, flour the dough   
     well and roll it up before cutting the noodles. The   
     rolls can then be shaken out and put into the pot or   
     popped into a container and frozen for future reference.   
        
     If making dumplings roll out the dough to 1/4" (or more)   
     thickness and cut squares or rectangles of whatever size   
     you would like. These may be added to the cooking pot   
     straight away or put into a container and frozen for   
     later use.   
        
     This recipe, which I learned from my Grandmother,   
     expands or contracts as needed. The general rule of   
     thumb is one large or jumbo egg for each serving/person   
     and as much flour as can be worked into the beaten egg.   
     Salt is up to each individual maker - I use a generous   
     pinch, others may use more. But, you need some salt.   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... I regarded Cocoa Puffs as a "dessert cereal."   
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