Ingredients
-
2
-
3
-
1
-
2
-
1/4 - 1/2
-
-
-
-
-
-
-
-
-
-
Directions
Delicious Homemade Egg Noodles, This is one of our family’s best recipes ever! It came from my great-grandma who was the best cook in our family I love it, my family loves it, and we hope you do too!, This is how my Grandma taught me to make noodles when I was young She called the thin rectangles books and she was very particular about noodles being the same width when cut She liked hers very thin I never could get them cut as evenly as she could Thanks for sharing and bringing back wonderful memories, Great noodles I did it on a pasta machine to number 6 and that seemed like the right thickness I only let them dry for30 minutes and they seemed perfect I think drying 2 hrs just makes them easier to handle?
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Steps
|
1
Done
|
Measure Flour Into Bowl; Make a Well in the Center and Add Egg Yolks, Whole Egg and Salt. |
|
2
Done
|
With Hands, Thoroughly Mix Egg Into Flour. |
|
3
Done
|
Add Water, 1 Tablespoon at a Time, Mixing Thoroughly After Each Addition. |
|
4
Done
|
(add Only Enough Water to Form Dough Into a Ball.). |
|
5
Done
|
Turn Dough Onto Well-Floured Board; Knead Until Smooth and Elastic, About 10 Minutes. |
|
6
Done
|
Cover; Let Rest 10 Minutes. |
|
7
Done
|
Divide Dough Into 4 Equal Parts. |
|
8
Done
|
Roll Dough, 1 Part at a Time, Into Paper-Thin Rectangle, Keeping Remaining Dough Covered. |
|
9
Done
|
Roll Rectangle Around Rolling Pin; Slip Out Rolling Pin. |
|
10
Done
|
Cut Dough Cross-Wise Into 1/8-Inch Strips For Narrow Noodles and 1/4-Inch For Wide Noodles. |
|
11
Done
|
Shake Out Strips and Place on Towel to Dry, About 2 Hours. |
|
12
Done
|
When Dry, Break Dry Strips Into Smaller Pieces. |
|
13
Done
|
Cook in 3 Quarts Boiling Salted Water (1 Tablespoon Salt) (we Use Chicken Broth.) 12 to 15 Minutes or Until Tender. |
|
14
Done
|
Drain Thoroughly. |
