Cornmeal Noodles Recipe

*if using self-rising flour omit The 1 teaspoon salt Mix flour and cornmeal.

Make a well in center of flour.

Mix in egg yolks, egg and 1 teaspoon salt thoroughly.

Mix in 1/3 to 1/2 cup water, 1 tablespoon at a time, until dough is stiff but easy to roll.

Divide dough into 4 equal parts.

Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered).

Loosely fold rectangle lengthwise into thirds.

Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for wide noodles.

(If using pasta machine, pass dough through machine until 1/16-inch thick.

) Unfold strips and place in single layer on towels about 2 hours or until stiff and dry.

Break strips into smaller pieces.

Heat 3 quarts water to boiling.

Stir in 1/4 teaspoon salt and the noodles.

Cook 5 to 7 minutes or until almost tender; drain.

(To cook half of the noodles, use 2 quarts of water.

) 8 SERVINGS (ABOUT 1/2 CUP EACH); 120 CALORIES PER SERVING.