Passover Egg Noodles Recipes

PASSOVER NOODLES

Steps:

• Beat eggs, potato starch, and salt together in a bowl until batter is slightly frothy.
• Heat oil in a skillet over medium-high heat. Ladle in 1/2 the batter, forming a large pancake. Cook until browned, 2 to 3 minutes per side. Transfer to a plate and blot excess oil with a paper towel. Repeat with the remaining batter.
• Slice pancakes into thin, noodle-like strips. Add strips to soup at least 20 minutes before serving to fluff up.

PASSOVER EGG NOODLES

Steps:

• Mix room temperature water with potato starch.
• Slowly add to beaten eggs, stirring well -- it should not be lumpy.
• Salt to taste.
• Heat small teflon pan or skillet.
• First wipe with oil on a paper towel.
• Using a ladle, ladle a thin, even amount into the pan.
• Fry on medium heat.
• When set flip and then immediately remove/flip to plate.
• With wetter side up, roll as tight as possible.
• Slice into 1/4 inch circles.
• Do not unroll.
• Continue frying until no egg mixture is left.
• Mix the egg mixture each time before you ladle into the frying pan or potato starch will all sink to bottom.
• Serve in chicken soup.
• Can be made a couple days in advance and placed in a air tight container in the refrigerator.