*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.
Continually improving. All rights reserved.
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