
Hand-torn flour egg ribbons tossed with butter and onion.
2 eggsChicken eggs
35 gButter
90 gOnion
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2 cupsWater
1.5 cupsFlour
To tasteSalt
To tasteBlack Pepper
Knead flour, eggs, and salt into a firm dough.
Rest dough for 10 minutes.
Tear dough into short ribbons.
Boil ribbons in salted water for 4 minutes.
Cook onion in butter for 6 minutes.
Toss ribbons with onion butter and black pepper.