Passover Egg Noodles

This is my great grandmother's recipe. I even have her cast iron frying pan that she made them in. My kids look forward to this treat in their chicken soup every Passover.

• Ready In: 25 mins
• Yields: 5 dozen rolled egg noodles

Ingredients

• 6  eggs, beaten
• 1⁄2 cup water, room temperature
• 1⁄4 cup potato starch
•  salt
•  oil, for pan

Directions

1. Mix room temperature water with potato starch.
2. Slowly add to beaten eggs, stirring well -- it should not be lumpy.
3. Salt to taste.
4. Heat small teflon pan or skillet.
5. First wipe with oil on a paper towel.
6. Using a ladle, ladle a thin, even amount into the pan.
7. Fry on medium heat.
8. When set flip and then immediately remove/flip to plate.
9. With wetter side up, roll as tight as possible.
10. Slice into 1/4 inch circles.
11. Do not unroll.
12. Continue frying until no egg mixture is left.
13. Mix the egg mixture each time before you ladle into the frying pan or potato starch will all sink to bottom.
14. Serve in chicken soup.
15. Can be made a couple days in advance and placed in a air tight container in the refrigerator.