Serving Size : 4
2 eggs
1/2 cup water
2 cups flour
1/2 teaspoon salt
Mound flour on pastry board (or in a large bowl) and make hole in center.
Drop eggs in center hole and cut into flour with knife or fork. Add salt and water; knead until firm and smooth. Place bowl in covered bowl and allow to rest for ten to fifteen minutes. Roll out dough to one-eighth inch thickness. Cut out circles with a cup, glass, or doughnut cutter (we’ve found 4.5 to 5 inches ideal diameter). Fill with favorite filling pressing edges well together (like turn-overs).