Homemade Egg Noodles
|All purpose flour||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Measure flour into bowl; make a well in 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.
Turn dough onto well-floured cloth-covered 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 crosswise into 1/8-inch strips for narrow noodles and 1/4-inch strips for wide noodles.
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) 12 to 15 minutes or until tender.