Yield: 10 servings
In a small mixing bowl; mix the potato starch with the water and salt until completely dissolved. Add the well beaten eggs and mix until smooth. In a lightly greased skillet over medium heat, fry thin pancakes (1 or 2 T. batter for each.) Continue until all of the batter is used up.
Roll each pancake tightly and cut into thin strips. Add to boiling soup at serving time.