Homemade Egg Noodles

Homemade Egg Noodles


2 cups flour

3 egg yolks

1 egg

2 teaspoons salt

1/4-1/2 cup water


Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.

With hands, thoroughly mix egg into flour.

Add water, 1 tablespoon at a time, mixing thoroughly after each addition.. (Add only enough water to form dough into a ball.)

Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.

Cover; let rest 10 minutes.

Divide dough into 4 equal parts.

Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.

Roll rectangle around rolling pin; slip out rolling pin.

Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles. (Remember that noodles plump when you boil them.)

Shake out strips and place on towel to dry, about 2 hours.

When dry, break dry strips into smaller pieces.

Cook in 3 quarts boiling salted water (1 tablespoon salt) or chicken broth for more flavor; or put directly into a pot of soup, after the vegetables. Boil 12 to 15 minutes or until tender. Drain thoroughly.