A question about a recipe: Chicken and Dumplings

I have a question about step 6 on the recipe "Chicken and Dumplings" from Sue Anne. It says:

"Roll out dough, adding flour as needed. Cut into 2" X 2" squares."

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1c2f684c 5a71 4b91 8cbf e75c77b16951  january 2011 026
Recipe question for: Chicken and Dumplings

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sfmiller
sfmiller September 18, 2011

These dumplings will be considerably thicker than egg noodles, and softer because of the fat and milk in the dough.

You can make the dough for soup noodles out of just flour (I use half semolina, half all-purpose) and water (about 1/4 cup per cup of flour). Knead, let rest, roll out by hand or in a machine, and cut just like egg pasta. The dough is a little harder to work with than egg pasta, but quite manageable.

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