Egg Noodles

Ingredients

  • 2 cups all-purpose flour*
  • 3 egg yolks
  • 1 egg
  • 2 teaspoons salt
  • ¼ to ½ cup water

Directions

  1. Measure flour into bowl; make a well in center and add egg yolks, whole egg and salt.
  2. With hands, thoroughly mix egg into flour.
  3. Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.)
  4. Turn dough onto well-floured cloth-covered board; knead until smooth and elastic; about 10 minutes.
  5. Cover; let rest 10 minutes.
  6. Divide dough into 4 equal parts.
  7. Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
  8. Roll rectangle around rolling pin; slip out rolling pin.
  9. Cut dough crosswise into ⅛-inch strips for narrow noodles and ¼-inch strips for wide noodles.
  10. Shake out strips and place on towel to dry, about 2 hours.
  11. When dry, break dry strips into smaller pieces.
  12. Cook in 3 quarts boiling salted water (1 tablespoon salt) 12 to 15 minutes or until tender.
  13. Drain thoroughly.

*If using self-rising flour, omit salt.