In the photo, Dave Goeke, a member of the Texas Wendish Heritage Society, is serving the famous Wendish noodles at the 34th annual Texas Folklife Festival in downtown San Antonio.
Recipe
One egg
One half egg shell of water (about 3 tablespoons)
One and one-half to two cups of flour
Beat egg and water together. Add a sprinkle of salt and enough flour to form a stiff dough. Roll out thin on a pastry cloth. Let stand to dry, turning over occasionally. Cut into thin strips when dry but still pliable. Cook in a rich chicken broth until tender. Chopped parsley, chopped green onion tops, and a dash of nutmeg may be added for flavor, if desired.