Macaroni Nudels Recipe

Instructions

1. Nudel paste, like Italian macaroni, to which it is nearly allied, is a "home-made" preparation of eggs and flour, useful in a variety of ways, and equally applicable to sweet and savory dishes.
2. It is made thus: Take as many eggs as will be required for the quantity of paste to be made, but use only the whites of eggs, if preferred quite white.
3. Work in as much flour to 2 well-beaten eggs as will make a stiff dough, knead until smooth, and roll out, first dividing the mass into six parts, and each part into a round ball, on a pasteboard kept well dredged with flour.
4. A perfectly straight rolling-pin is one of the requisites to perfect nudel-making.
5. The desired thinness to which the paste is to be rolled may be best illustrated by the saying, "To arrive at the perfection of nudel-rolling is to be able to read through the paste." Having accomplished this, dry each cake on a napkin--a few minutes will do this--commence with the first rolled cake by cutting it into equal halves and quarters.
6. Lay one quarter on the other, make the cut edges meet equally, and with a sharp knife cut through in as thread-like a manner as possible, then dry; by scattering them they will separate; or the paste rolled, as before indicated, is cut with a tin-cutter into stars, rings, etc., which may be stamped out, and piled one cake on the other; they will separate on being thrown into boiling soup.
7. Boil same as macaroni.