Egg Noodles for Passover
You have to actually make these to believe how easy they are to prepare.
You all know how much I love easy cooking. I’m always looking for ways to make my life easier in the kitchen. The same holds true during Passover. These took me only five minutes to make.
I made a whole stack, they remind me a bit of blintzes or crepes, and of my mother’s home-cooked food.
I know that over Passover these pancakes are sliced really thinly and added to your soup of choice. That’s definitely one tasty way of eating them but I wanted pasta for lunch, so I made these with one of the kids’ favorite sauces.
Makes 7 “crepes”
80 grams potato flour (1/2 cup)
90 ml water (a little more than 1/3 cup)
1/2 tsp salt
1. Mix all the ingredients together until there are no lumps and the batter is runny and yellow.
2. Heat a 20-cm diameter pan (no oil), take 37 ml (around 3 Tbsp) of the batter and pour it into the pan. Tilt the pan so that the batter covers the entire bottom of the pan. When you see the batter has set, flip and cook for a few more seconds and then remove to a plate.
3. Roll the “crepe” up and cut into strips. It’ll resemble fettuccini. You can cut the strips as thick or thin as you like.
4. Now prepare any pasta sauce you like and add the noodles to it. You can also add to soup if you cut into thinner strips.
Don’t overheat the pan, it needs to be on medium heat, not more.
You need to use a good quality pan, otherwise it’ll stick. If that happens, wet some paper towel with a bit of oil and wipe over the surface of the pan.
Don’t worry if the first one doesn’t succeed, they next ones will get better.