Wednesday is Recipe Day at Cooking Manager.For the next few weeks I’ll be sharing gluten-free, Passover recipes.
Matzah balls are the classic accompaniment for Passover soups, but these gluten-free egg noodles make a tasty alternative. I make a double batch before the holiday and they keep all week long. But they usually get eaten first.
Passover Egg Noodles
- 4 eggs
- 4 tablespoons cold water
- 1 tablespooon potato starch (for gluten-free) or matza cake flour.
- Dash of salt
Place all ingredients in a mixer, blender or food processor and mix until smooth (not whipped). Or lightly whisk the eggs in a bowl, then add the other ingredients and blend. Place in a cup with a spout. Heat a well-greased or lightly greased non-stick frying pan. Pour the batter into the pan in a thin stream. Tilt the pan to distribute the batter evenly in a thin layer. When the top is no longer shiny, flip the “pancake” onto a tea towel and start the next one. Try not to let them get crisp. Roll up each pancake and cut into strips to make noodles.
- The flour may settle at the bottom of your cup, so keep a fork or whisk handy to mix it up. If not, don’t worry, but the ones at the end will be a little heavier.
- Test the pan by adding a drop of batter. If it sizzles, it’s hot enough. Use medium heat.
- It takes practice to add the correct amount of batter. Don’t worry about the shape, because it won’t matter once noodles are cut.
- If you have a silicon pastry brush, it’s handy to spread oil on the pan as needed.
- Drop noodles into soup just before serving.
This recipe was adapted from Jewish Cookery by Leah H. Leonard.
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