Egg Noodles

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour*
3		Egg yolks
1		Egg
1 teaspoon	5ml	Salt
1/3		To - up to
1/2 cup	118ml	Water
3		Water
1/4 teaspoon	1.3ml	Salt - if desired
		*if using self-rising flour - omit
		The 1 teaspoon salt

Recipe Instructions

Make a well in center of flour. Mix in egg yolks, egg and 1 teaspoon salt thoroughly. Mix in 1/3 to 1/2 cup water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for wide noodles. (If using pasta machine, pass dough through machine until 1/16-inch thick.) Unfold strips and place in single layer on towels about 2 hours or until stiff and dry. Break strips into smaller pieces. Heat 3 quarts water to boiling. Stir in 1/4 teaspoon salt and the noodles. Cook 5 to 7 minutes or until almost tender; drain. (To cook half of the noodles, use 2 quarts of water.)

Source:
Betty Crocker's Cookbook

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