AAA-RECIPES

Old Fashioned Egg Noodles

Eggs
Milnot
Salt
Flour
Rich chicken (or other) broth

Slightly beat as many eggs as you like for size batch desired. Add 1/2 eggshell of Milnot for each egg used. (You must use Milnot in this recipe.) Add salt to taste and stir just enough to blend. Add flour slowly and mix until dough is firm. Dough will be sticky. Turn out on floured board and roll thin. (Noodles plump when cooked.) Cut into strips. Toss into a pile of flour as you cut them. It's impossible to over-flour them. They may be frozen (with plenty of flour) or tossed into boiling broth. Cook until desired doneness.