Herbed Passover Noodles 
by Chef Avi Steinitz from "Fresh Flavors from Israel"
Easily made at home these pretty noodles will upgrade a clear chicken soup and also make a nice side dish for meat or fish.
Ingredients (serves 6-8)
| 4 eggs |
| 4 tablespoons cold water |
| 2 tablespoons thin matzo meal |
| Salt and freshly ground black pepper |
| 3 heaping spoons chives, thinly chopped |
| 2 tsp baking powder |
1. Whisk all ingredients, except the oil, until smooth.
2. Heat a nonstick crepe pan and brush it with a little oil.
3. Ladle 2-3 spoonfuls of batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess to the bowl.
4. Return the pan to the heat and cook for one minute, or until the top appears almost dry. Turn over and cook the other side lightly. Transfer to a plate. Make crepes with the remaining batter in the same manner, brushing the pan lightly with oil as necessary. Roll each crepe in a tight roll and slice thinly. Refrigerate until ready to serve.
To Serve: Add to boiling chicken soup before serving or toss in a skillet with some olive oil.
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