| Egg Noodles |
| INGREDIENTS 2 cups unbleached white or whole wheat flour 3 egg yolks 1 egg 2 teaspoons salt 1/4 to 1/2 cup water |
| DIRECTIONS Make a well in centre 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 dought, one part at a time, into paper-tin rectangle on well-floured cloth-covered board. Cut into narrow strips with a knife or noodle cutter. Shake out strips and place on towel until stiff and dry, about 2 hours. Break dry strips into smaller pieces. Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 12 to 15 minutes; drain. About 6 cups noodles. Storage: after drying, noodles can be covered and stored no longer than 1 month. Use these noodles for the Egg Noodles w/Sausage & Kale Recipe. |
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