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(1)

Noodles

Ingredients
  • 3 egg yolks
  • 1 egg
  • 3 tblsp cold water
  • 1 tsp salt
  • 2 c. flour
Instructions

Beat egg yolks and egg until very light; beat in water and salt. Stir and work four in with the hands to make a stiff dough. Divide into three parts. Roll each part out on a cloth-covered board as thinly (hey, I almost typed "thinkly" again! ) as possible -- paper thin. Place each piece of dough between towels until partially dry (it will look like a chamois skin.) Roll each piece up like a jelly roll and cut with a sharp knife to make strips 1/8" wide for fine noodles, 1/2" wide for broad noodles. Shake out the strips and let them dry before cooking. Makes 6 cups. The book says the noodles freeze well in airtight containers. too. To cook, break noodles into smaller pieces and add to 3 quarts boiling salted water 12 to 15 minutes or until tender.

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