Ingredients Jump to Instructions ↓

  1. Making Your Own egg noodles

  2. 2 cups all-purposeor whole wheat flour

  3. 3 egg yolks

  4. 1 egg

  5. 2 tsp. salt

  6. 1/4 to 1/2 cup water

  7. ·If using self rising flour , omit salt

Instructions Jump to Ingredients ↑

  1. Make a well in center of flour. Add egg yolks, egg and salt. Mix thoroughly.

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

  3. Divide dough into 4 equal parts. Roll dough, one part at a time, into paper- thin rectangle on a well- floured cloth -covered board. (Keep remaining dough covered).

  4. Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/8-inch strips for narrow noodles, ¼-inch strips for wide noodles. Shake out strips and place on a towel until stiff and dry, about 2 hours.

  5. Repeat with rest of dough.

  6. Break dry strips into smaller pieces as desired. Cook in 3 quarts boiling-salted water (1 TBS. salt) until tender, 12 to 15 minutes; drain.

  7. To cook half the noodles, use 2 quarts of water and 2 tsp. salt.

  8. You can serve warm noodles with butter and dried parsley flakes or your favorite sauce or gravy.

  9. DO AHEAD TIP: After drying, noodles can be covered and stored no longer than 1 month.


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