|Unsifted flour||2 1/2 Cup (40 tbs)|
|Cold water||1 Tablespoon|
1 In a deep bowl, mix 2 cups of the flour and the salt.
2 Create a well in the center and add the eggs and water.
3 Using your fingers or a spoon, gradually mix the dry ingredients together.
4 Blend the mixture and gather it into a ball.
5 Knead the dough on a board in the bowl, by pushing it down with the heels of your hands, pressing it forward and folding it back.
6 Incorporate up to 1/2 cup more flour, sprinkling it over the ball and adding only enough to make a firm dough.
7 Knead for about 10 minutes.
8 Gather the dough into a ball, and place it on a floured board or table.
9 Using the heel of your hand, press it into a circle about 1 inch thick.
10 Dust a little flour over and under it and roll it out from the center to within an inch of the far edge.
11 Lift the dough and turn it about 2 inches.
12 Roll again from the center to the far edge.
13 Repeat-€”lifting, turning, rolling-€”until the circle is almost paper thin.
14 If the dough sticks to the board or table, using a metal spatula and sprinkle a little flour under it, lift it gently
15 To make potpie squares, cut the dough into 2-inch squares using a small sharp knife or a pastry wheel.
16 On a piece of wax paper, place the squares in one layer.
17 Slice the dough into 1/4-inch-wide strips with a pastry wheel or long sharp knife.
18 The noodles are now ready to be cooked at or cover tightly with plastic wrap and keep in the refrigerator for a day.
19 Serve as desired.
Serving size Complete recipe
Calories 1316Calories from Fat 185
% Daily Value*
Total Fat 21 g32.3%
Saturated Fat 5 g25%
Trans Fat 0 g
Sodium 1195 mg49.79%
Total Carbohydrates 237 g79%
Dietary Fiber 39 g156%
Sugars 2 g
Protein 63 g126%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet