2 eggs
2 – 1/2 egg shells of milk (use 1/2 broken shell to measure with)
2 Tbs. chicken fat or oil (from the top of chicken broth when cooled)
1+ cups flour
1 tsp. baking powder
1/4 tsp. salt
Beat eggs and milk until frothy, add oil and beat in. To about 1 cup of flour, add 1 tsp. baking powder, and 1 tsp. salt. Stir the flour mixture into the egg mixture until you have a dough that is soft and stiff, you may need to add more flour. Knead the dough a little. Roll it thinly, onto a well flowered cutting board. Sprinkle flour over the top in a thin layer. Roll the dough into a jellyroll. Slice into about 1/2 inch slices. Unroll the slices. You may use them now, or let them dry and use them later today. Place in bubbling chicken broth. Cook for about 30 minutes or until done.
2 – 1/2 egg shells of milk (use 1/2 broken shell to measure with)
2 Tbs. chicken fat or oil (from the top of chicken broth when cooled)
1+ cups flour
1 tsp. baking powder
1/4 tsp. salt
Beat eggs and milk until frothy, add oil and beat in. To about 1 cup of flour, add 1 tsp. baking powder, and 1 tsp. salt. Stir the flour mixture into the egg mixture until you have a dough that is soft and stiff, you may need to add more flour. Knead the dough a little. Roll it thinly, onto a well flowered cutting board. Sprinkle flour over the top in a thin layer. Roll the dough into a jellyroll. Slice into about 1/2 inch slices. Unroll the slices. You may use them now, or let them dry and use them later today. Place in bubbling chicken broth. Cook for about 30 minutes or until done.
