So how are everyone’s Pesach preparations going? I’ve been printing out some recipes contributed by readers and have started the cooking for the Pre-Passover Event.
To start, let me introduce these old-fashioned soup noodles. Children especially love them, but many times I’ll find grownups hovering over the plate and fishing a few out, too. If I don’t slap hands away, the noodles will be gone.
It’s an uncomplicated, quickly-made recipe, and much more economical than bought Passover soup nuts.
Potato Starch Egg Noodles
Enough for 4 bowls of soup. The recipe may be multiplied at will.
1 1/2 Tblsp. potato starch
a pinch of salt
oil or shmaltz
1. Beat the egg and the potato starch together. Don’t worry about potato starch lumps, just beat it all up together. If the lumps still worry you, put the mixture through a blender. But I never do.
2. Lightly cover the bottom of a skillet with oil (or shmaltz).
3. Pour the egg mixture in, tilting the skillet so that the egg spreads and makes a crepe. Don’t worry about making it perfectly round or if a few spaces aren’t covered. It won’t make a difference in the end.
4. Let the crepe fry until you can manipulate it off the surface of the skillet with a spatula. Flip it over and fry it some more, till it’s crisp and covered with brown spots.
5. Set the first crepe aside while you repeat the process till you’ve used up all the egg mixture.
6. Roll each crepe up.
You can slice it thinly or thickly with a knife to make the noodles, but I prefer cutting thin strips with my kitchen scissors. The noodles come out neater.
Make lots, everyone likes them.
Another good thing about these noodles is that they can be made ahead of time and stored, covered tightly, in the fridge till you’re ready to drop them into soup. They’ll stay good for 3 days.
The crepes are useful as blintz wraps for hot or cold leftover chicken, creamed mushrooms, or your favorite cheese filling.