Egg Noodles

 *These are terrific used for casseroles, stroganoff, or with a little extra work, even can be made into spaghetti, etc.

2 cups all-purpose flour
2 teaspoons salt
3 egg yolks
1 whole egg
1/4 to 1/2 cup water

Measure flour into bowl, stir in salt.  Make well in center and into this put egg yolks, whole egg and begin mixing into flour with your hands, working ingredients thoroughly, only adding water a tablespoon at a time until you can shape dough into a very stiff, flaky ball.  Knead dough for 10 minutes without adding any more flour.  Dough will be ready when it becomes similar to play dough.  Allow dough to rest at least 10 minutes.  If you can allow to rest covered in refrigerator overnight, even better product will result. Divide dough into quarters; roll each quarter paper-thin.  To form basic noodles, roll loosely around rolling pin; slide off pin, then cut into 1/8 strips for narrow noodles or 1/4 strips for medium-wide noodles.  Gently shake out and hang on rack to dry or allow to dry on clean linen.  Break up as desired; store in airtight container.  When cooking noodles, allow 12-15 minutes cooking time after salted water boils.
Makes about 6 cups noodles or 10 ounces.

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