Soup Pasta

1. 

chicken egg 2 oz (60 g) • meal 4.5 oz (125 g)

Mix flour with egg. The amount of flour depends on how big the egg is. If the egg is small, add less flour, if the egg is big, add more flour.

2. 

Work the stiff dough. Allow the dough to rest for a while and knead it again.

3. 

Grate the dough on a coarse grater into tiny tough dumplings.

4. 

Place the soup pasta on the paper kitchen towel and allow it to dry.

5. 

Pour the prepared pasta into the finished soup and cook for a while. Use as much as you need. Store the remaining soup pasta in a plastic bag in the freezer and you can add it to some other soup next time.