Egg Noodles for Passover
6 Eggs, Large
1/2 C Water
1/4 Potato Starch
1t Kosher Salt
1T - 2T Vegetable Oil
In medium bowl, mix potato starch and water until thin paste forms, add water to starch to avoid clumping. Add eggs and whisk until very well blended. Add salt and whisk more.
On medium heat, heat frying pan and carefully wipe it with a thin layer of oil. Pour enough egg mixture to create a very thin layer. When egg has cooked to look like a crepe, lift it in one piece and gently flip it to cook the other side, for 30 seconds or so.
Remove from heat and place on paper towels. Roll up egg into a log.
Repeat until all batter has been cooked.
When logs have cooled, slice them into 1/2 -1 inch strips. Result will be noodles!
Created by: Marci Karoll, Plainview, NY