* 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.
No comments:
Post a Comment