Recipes from Edelweiss Restaurant and Bar, 8602 S. Meridian St., Indianapolis

  • 1 ³/₄ cups flour
  • 2 beaten eggs
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • Chicken stock
  • Butter
  • Nutmeg

Stir flour, eggs and salt into 2 to 3 tablespoons of water in bowl. Knead dough thoroughly. Roll dough out as thinly as possible on floured surface. Cut noodles into thin strips about an inch long. Bring chicken stock to boil. Add noodles a handful at a time. Cook until noodles float. Skim floating noodles off the top of the chicken stock. Drain noodles. Put noodles in bowl; coat with butter. Add a pinch of nutmeg.