* one jumbo egg
* 1/2 eggshell water
* 3 rounded tablespoons semolina flour
* 3 rounded tablespoon a/p flour
* If you experience a problem with this then there is something wrong with you and best to stop doing things. Just trying to be helpful.
Hush little darling do not cry and I'll sing you a lulla-buh-hi.
The sauce is cream and powdered mustard. Sweet vermouth this time, it tends to thicken the cream slowly, it takes ten minutes or so, and it thickens unlike flour does, the cream becomes the texture of sour cream reacting with acid as it slowly cools. It thickens and stays slippery and without becoming adhesive. This is so good, what a comfort these thick hearty noodles.
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