Egg Noodles

These are the perfect noodles for chicken noodle soup. I was surprised how easy they were to make. It really does take both cups of flour, even though that sounds like a lot. The first time I made this I tried to half it and soon realized that the whole recipe doesn't make as much as you'd think.


Egg Noodles

2 cups all-purpose flour
3 egg yolks
1 whole egg
2 tsp salt
1/4 to 1/2 cup water

Make a well in center of flour, Add egg yolks, egg and salt; mix thoroughly. Mixture will be crumbly, with pea-sized crumbs. Mix in water, 1 tablespoon at a time, until dough is stiff, but easy to roll. Knead for about 5 minutes adding additional flour if necessary to make a dough that is not sticky. Dough should be relatively stiff.

Divide dough into 2 or 3 equal parts. Roll dough, one part at a time, into a thin rectangle layer on well floured board. Don't skimp on the flour here, you'll need it to get the noodles off the board later. Slice dough into 1/4" thick noodle-shaped strips. Place cut noodles onto a clean towel to dry, for about 1 to 2 hours. (Drying keeps the noodles separated when you add them to your broth to cook)

Extra noodles can be frozen for future use.