By Elena Molokhovets
Knead a stiff dough from 3 glasses flour, 3 eggs, and 4–5 silver spoons salted water, or nearly ⅓ glass. Roll out thinly, let the dough dry, and finely shred for noodles, but cut into lozenges for dumplings.
© 1992 All rights reserved. Published by Indiana University Press.