"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
Pour slightly beaten eggs into flour. Mix until very stiff, using some Milnot if necessary to mix and form stiff ball of noodle dough. Roll out thin. Cut into 1/4 inch strips. Drop into hot broth. If noodles are dry - 25 minutes cooking time. If still moist - 10 to 15 minutes.
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