On Aug 13, 6:35*pm, donny > wrote:
> A hungarian pasta. *What are your methods for making this simple large
> egg drop pasta?
> Mine is egg, flour, milk, no water, make it very stiff. *Pull it into
> boiling water and serve goulash over it.

My wonderful MIL taught me to make them, but called them Gnockerli. I
told the kids they were like noodles, but not noodles. They called
them Gnotnoodles from then on. And since I most often made them to go
in Chicken Soup, I added chicken broth to moisten them. I haven't
made them for a good long time, years I'm sure, have to get on the
stick and make them again.
Thanks for the reminder.