Passover Egg Noodles

Recipe by Caryn Gale
READY IN: 25mins




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