Mix flour, salt, and baking powder together to make a fairly stiff dough. Add eough water to make the dough stiff -- 3/4 cups or more depending on how much gluten is in your flour. You can use milk in place of the water
3
saute onion, celery and diced smoked sausage in a pan that will produce nice browning. When complete, add a cup or two of the stock and simmer with veggies for a minute or two, until all browning has been removed from the saute pan and pour all ingredients back into the simmering stock pot.
4
Roll dough into 1/2 inch ropes and cut with a pair of scissors into 1/2 inch pieces right into the simmering soup and boil for about 10 minutes.
5
Turn heat off, add potatoes and evaporated milk and cover for about 20 minues until potatoes are firm but cooked through.
