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(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)



2 eggs


Heap some flour on the paste-board, make a hole in the middle, and put in two eggs. With the knife, stir the eggs, and gradually mix some of the flour until the dough can be worked with the hands. It must be kneaded very long and firm. To know whether it is fit for use, cut it with a knife, and when the sides of the incision show little holes, as if made with a needle, it is good. Then divide the paste into four parts, work each part with a little flour, to a round ball, and roll them to large cakes as thin as possible. To do this well, the ball when small must be turned frequently, and flour rubbed over it with the hand as also over the paste-board; but when the cake begins to spread, no flour should be used; to prevent it from adhering; the cake must be frequently turned, and must not be rolled long on the same side. The cake is thin enough, when writing can be read through it.
When the cakes are half dry, roll up each, place the finger of the left hand lightly on the outside edge of the rolled cake, and with a sharp knife, cut the nudels of equal threads, which when a cake has been cut up entirely, must be carefully spread. Before the nudels are strewn in boiling hot bouillon, they must be quite dry, and only be allowed to boil up once. Nudels prepared the same day, when required for use, are better than those several days old, they may however be kept in a dry place for a fortnight.

Vermicelli is a traditional type of pasta similar, but thinner than spaghetti!
threadnudels = Thread Noodles!

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