Richard’s whole egg noodles
  1. Break 4 eggs into a bowl
  2. Whisk the eggs until they are homogenous, and the mixture is light
  3. Get your pan on the heat and add a little ghee to lubricate the pan.
  4. When the pan is to heat (the ghee boiling) add a small amount of egg mix. Just enough to fully spread across the pan.
  5. Cook just one side of the egg crepe until the other side is dry
  6. Tap the cooked egg on a board, and keep cooking crepes until all the egg mix is used up
  7. Eventually you will have a stack of crepes
  8. Fold the stack over and slice the egg into fettuccine sized noodles