Instructions: Knead flour, egg and pinch of salt into a hard dough. Roll very thin and dry for about 2 hours. Texture should be almost like a stiff blotting paper.

Cut potatoes into 1/2 cubes, cook in 2 quarts broth for about 10 minutes.

Fry diced bacon over low heat. Remove cracklings and set aside. Put onion and broken chips of dough in remaining fat. Brown the onion and noodle pieces together over low heat for 5-10 minutes.

Add 1 teaspoon salt, green pepper, potatoes with broth, paprika, tomato and crackling pieces. Cook everything gently until potatoes and noodle pieces are done, which should be another 5-10 minutes. Adjust salt.

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