2 tablespoons cold water
- Combine flour, egg, water and salt and
knead into a firm noodle dough.
out thin in same manner as for homemade noodles and let it dry at least
almost dry cut in three-inch strips, place the strips on top of
one another, then cut into one-half inch strips, crosswise, cut again
to form one-half inch squares.
same as noodles.
by handfuls in
boiling soup or prepare as recipe requires.
|Did You Know?
three-fifths of the entire body. The elasticity of muscles, cartilage,
tendons, and even of bones is due in great part to the water which
these tissues contain.
One of the most universal dietetic failings is neglect to take enough
water into the system.
The uses of water in the body:
(1) It enters into the chemical composition of the tissues;
(2) it forms the chief ingredient of all the fluids of the body and
maintains their proper degree of dilution;
(3) by moistening various surfaces of the body, such as the mucous and
serous membranes, it prevents friction and the uncomfortable symptoms
which might result from drying;
(4) it furnishes in the blood and lymph a fluid medium by which food
may be taken to remote parts of the body and the waste matter removed,
thus promoting rapid tissue changes;
(5) it serves as a distributer of body heat;
(6) it regulates the body temperature by the physical processes of
absorption and evaporation.