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Grandma's Egg Noodles
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Source: Kimballton Centennial Cookbook 1883-1983
| 3 | eggs |
| 1 tblsp | cream |
| milk, alternative | |
| Pinch | salt |
Flour for a fairly stiff dough
Roll on pastry sheet with generous amount of flour. Roll thin. Roll dough up and cut into thin strips. May need to let air dry. Drop in hot broth and boil gently.
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