Pesach Lukshon Egg Noodles
Is it even Pesach if you don’t have these in your soup bowl Seder Night?Â
This is legit what I wait a whole year for – and as kids we would have fights about how much we were getting in our bowl.
My grandmother & mother could not make enough of them to satisfy our hunger for them!Â
So easy to make, but use these tips to get them perfect every time.Â
Original recipe from Hemish Kitchen Cookbook
I usually make 4 batches to last the first days.Â
Ingredients
RECIPE:
4 large eggs, ROOM TEMP!
1/3 cup potato starch
1/3 cup water
Pinch of salt.
Instructions
In a bowl whisk the eggs and starch together very well till the starch is fully dissolved. The. Slowly drizzle in your water while whisking to get the really airy and fluffy.Â
Then hear your flat frying pan on the stove top. When hot add oil to cover the pan, pour out any excess oil, then ladle in your egg batter (a little goes a long way) and swirl your pan to cover with egg mixture and let cook for about 30 seconds in hot pan.
When you see it fully bubbled and edges starting to peel from side, flip over and press down for 10-20 seconds and then flip out onto paper towel lined tray.
Repeat till mixture is done.
Make sure in between  each layer is a paper towel to prevent sticking together.Â
Notes
Tip: Add more oil ONLY when needed – I usually only oil my pan 2 times while making these.Â
Does not have to be in between each ladle of egg mixtureÂ