This is for making ravioli, or noodles.4 c. flour
2 eggs
1/2 c sour cream
2/3 c. warm water
mix together and roll to at least 1/8" thick for raviolis, pierogies. Use your own judgement for flat noodles.
For flat noodles, hang to dry.
For raviolis, or pierogies I roll and cut circles and fill and seal.
Filling I have used are:
Mashed potato with garlic and spinach
sausage
collards and parmasan cheese
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