egg noodles coated in butter, and poached egg

* egg with water
* 1 Tbs dark rye flour
* 1 Tbs semolina flour
* all purpose flour, sufficient to bring to a stiff ball. A few tablespoons added in decreasing increments. 

Hand rolled and hand cut. 

The egg yolk becomes a rich sauce. Most of the egg white is trimmed by the spoon that lifts the egg out of the water. 

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