Traditions > Noodle Making
the photo, Dave Goeke, a member of the Texas Wendish Heritage Society,
is serving the famous Wendish noodles at the 34th annual Texas Folklife
Festival in downtown San Antonio.
One half egg shell of water (about 3 tablespoons)
One and one-half to two cups of flourBeat egg and water
together. Add a sprinkle of salt and enough flour to form a stiff
dough. Roll out thin on a pastry cloth. Let stand to dry, turning over
occasionally. Cut into thin strips when dry but still pliable. Cook in a
rich chicken broth until tender. Chopped parsley, chopped green onion
tops, and a dash of nutmeg may be added for flavor, if desired.