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1
In a medium bowl, mix water, onion flakes and cilantro flakes.
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2
Let set 10 minutes.
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3
Stir once.
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4
Onions and cilantro will swell.
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5
Add eggs, salt and margarine.
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6
Beat until frothy and margarine mixed.
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7
In large bowl, add flour and baking powder.
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8
Stir.
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9
Make a well in the middle, a deep hole.
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10
Add the beaten eggs and flakes mixture.
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11
Fold the flour in all four directions over the well.
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12
Add water 1 tbsp at a time if dough is too dry.
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13
Really depends on how large the eggs are.
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14
Keep folding the flour over and over.
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15
Now use hands to mix.
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16
Knead dough with the back of your palms.
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17
While kneading sprinkle the 1/2 cup flour into the dough, knead, fold over, sprinkle, knead, fold over, sprinkle, knead, sprinkle, fold over.
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18
Form into a large ball please in a bowl.
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19
Cover, let rest about 10 minutes.
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20
Divide dough into 4 portions.
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21
Turn out each portion on a floured surface.
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22
Roll to 1/8 inch thickness.
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23
Do not use a pasta machine.
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24
Some of the minced onions pop out.
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25
Roll up jellyroll fashion.
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26
Sprinkle a little flour on dough while rolling up.
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27
Let set a few minutes.
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28
Use a very sharp knife.
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29
Cut in 1/4 or 1/2 inch wide strips.
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30
You can air dry or dry in 200 oven.
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31
I turn the noodles a few times while drying.
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32
Store in an air tight container.
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33
You can use a batch fresh and cook in water or broth also.
