Vermecelli
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 3 fresh eggs
- flour
Instructions
- Beat two or three fresh eggs quite light.
- Make them into a stiff paste with flour, knead it well, and roll it out very thin.
- Cut it in narrow strips, give them a twist, and dry them quickly on tin sheets.
- It is an excellent ingredient in most soups, particularly those that are thin.
- Noodles are made in the same manner, only instead of strips they should be cut in tiny squares and dried.
- They are also good in soups.