UKRAINIAN LOKSHYNA (EGG NOODLES)

Steps:

• Beat the egg slightly and combine with the remaining ingredients to make a stiff dough.
• Knead on a lightly floured board until the dough is smooth.
• Cover and let it stand for 30 minutes.
• Roll to almost paper-thinness and allow it to dry partially.
• Turn the dough over in order to dry the other side slightly.
• It must neither be sticky nor dry and brittle.
• Fold into a roll or cut into 3 inch strips.
• Stack the strips on top of each other.
• Cut the roll or the strips crosswise into fine shreds.
• Separate the shreds by tossing them lightly with the fingers.
• Spread them out to dry.
• The noodles may be used at once or dried thoroughly, and then stored in a covered container for future use.
• When ready to use, drop the noodles into a large quantity of boiling salted water, stir, and cook for about 8 minutes.
• The cooking period will depend on the size of the noodles.
• Strain over a colander or sieve, and then rinse with cold water to prevent sticking.
• Use as desired.
• BROAD OR SQUARE LOKSHNA: Follow the preceding recipe for Lokshyna.
• Cut the dough into broad shreds or tiny squares.
• These may be used in various lokshyna dishes.
• LOKSHYNA WITH COTTAGE CHEESE: Here is a nutritious dish which is very simple to make.
• Prepare a desired amount of lokshyna.
• Cook as directed.
• Drain, but do not rinse the lokshyna with cold water.
• Add some melted butter or bacon fat and mix lightly.
• Mix in some fresh cottage cheese and season to taste with salt.
• Top with chopped crisp bacon or salt pork.
• Keep it hot until ready to serve.
• LOKSHYNA WITH EGGS: Follow the preceding recipe, but instead of the cheese use lightly beaten eggs.
• To 1 cup of cooked lokshyna allow about 1 tablespoon of butter and 1 egg.
• Melt the butter in a frying pan and add the cooked lokshyna mixed with the eggs and seasoned with salt.
• Cook and stir as for scrambled eggs.
• Serve immediately.