Homemade Egg Noodles
By
Rhonda Wheeler
@homeskillet
1
These are so tasty and fresh. You can store in covered container for one month or freeze in a baggie for six months.
Ingredients
- 2 c
- all purpose flour
- 3
- egg yolks
- 1
- egg
- 2 tsp
- salt
- 1/4 c
- water= can use more water if too dry
Step-By-Step
1Make a well in center of flour.Add egg yolks,egg and salt and mix thoroughly.
2Mix in water one tablespoon at a time until dough is stiff and easy to roll.
3Divide dough into 4 equal parts.Roll dough, one part at a time into paper thin rectangle on floured board.Keep remaining dough covered.
4Loosely fold rectangle lengthwise into thirds;cut crosswise into 1/8 inch strips for narrow noodles,1/4 inch for wide noodles.
5Place strips on towel until stiff and dry;about two hours.
6Break dry strip into smaller pieces. Cook in boiling salted water, about one tablespoon of salt, until tender.
7Boil until tender 12 to 15 minutes. Drain. This makes 6 cups of noodles. You can cook half of noodles and use 2 teaspoons of salt in water to boil.
About Homemade Egg Noodles
Course/Dish: Other Breads
Other Tag: Quick & Easy
