Home Made Egg Noodles Recipe

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

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

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).

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.

Repeat with rest of dough.

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.

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

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

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