Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings

Nutritional Content

Allergens: AllergenEggs; AllergenWheat

Calories: 250 Kcal

Carbohydrates: 48 g

Protein: 9 g

Total Fat: 2 g

Calcium: 20 mg

Sodium: 20 mg

Ingredients

10 Servings

• 2.5 each Egg, Shell Large

• 1 1/4 Cup Water, Tap

• 1 1/4 Qt Flour, All Purpose

25 Servings

• 6.25 each Egg, Shell Large

• 3 1/8 Cup Water, Tap

• 3 1/8 Qt Flour, All Purpose

50 Servings

• 12.5 each Egg, Shell Large

• 1 1/2 Qt Water, Tap

• 1 Gal 4 Cup Flour, All Purpose

100 Servings

• 25 each Egg, Shell Large

• 3 1/8 Qt Water, Tap

• 3 Gal 1 Cup Flour, All Purpose

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Whisk eggs add to flour; stir in warm water until a stiff dough is formed.

3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.

4. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

5. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
   
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