Sunday, May 11, 2014

Passover Noodles

Ingenuity is called for when Passover arrives.  There are plenty of fresh fruits and vegetables that can keep one satiated and happy for days but there is still that craving for the "good stuff".  Cakes, noodles, muffins, pancakes and the likes, suddenly turn into the important foods in your life.  If you can't have them, you want them, and most of us have come up with ways to make all of these without any flour.  Potato starch is the secret ingredient and I make brownies, pies, blondies, sugar cookies, cakes and candy from this wonderful ingredient. As the wife of one afflicted with celiac, potato starch is a staple in our lives but during the year, it is mixed with a variety of flours.  We use rice flour, sorghum, almond, coconut, nut, tapioca, etc.  There are too many to name.
For Pesach, it is potato starch and fortunately, it works just fine.  I am not saying, the finished product is the same; it is not.  What it is, is delicious.

Pesach (Passover) Egg Noodles


3 eggs

4 tablespoons. potato starch

1/4 cup water

oil for cooking


Place water, eggs and potato starch into a medium sized bowl.  Mix ingredients together.  Most likely, you will see lumps.  You can leave them just like that.  I have used my immersion blender but it takes time and the results are basically the same.

Heat a tablespoon of oil in small skillet or crepe pan.

Pour the egg mixture in, tilting the skillet so that the egg spreads and makes a crepe. Fry for about 30 seconds or until it is dry enough to turn over.

Flip it over and fry it some more, till it’s beginning to slightly brown. Add oil when necessary.

Set the first crepe aside while you repeat the process till you’ve used up all the egg mixture. Drain each crepe on a paper towel.  Then put aside on a plate or platter.

 Roll each crepe up.  Slice into the size noodles you prefer.  

Use in soup. (I once made a kugel using these.)

Eat and enjoy.

Linked to See Ya in The Gumbo

1 comment:

  1. This is a clever way to make noodles. I would be more likely to make them this way than with flour, I think.
    Thank you for stopping in this week and linking, Chaya.


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