EGG WIDE NOODLES RECIPES

Steps:

• Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.
• With hands, thoroughly mix egg into flour.
• Add water, 1 tablespoon at a time, mixing thoroughly after each addition.
• (Add only enough water to form dough into a ball.).
• Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.
• Cover; let rest 10 minutes.
• Divide dough into 4 equal parts.
• Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
• Roll rectangle around rolling pin; slip out rolling pin.
• Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
• Shake out strips and place on towel to dry, about 2 hours.
• When dry, break dry strips into smaller pieces.
• Cook in 3 quarts boiling salted water (1 tablespoon salt) (We use chicken broth.) 12 to 15 minutes or until tender.
• Drain thoroughly.

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch baking dish.
• Cook egg noodles in boiling salted water until firm-tender; drain.
• In a small skillet saute the onions with celery and garlic in butter or margarine until soft (about 3 minutes).
• In a large bowl combine cooked noodles, sauteed veggies, shredded cheese, Parmesan cheese, tuna, half and half cream, peas, mushroom soup, sour cream, salt, pepper, and Old bay seasoning; mix well to combine.
• Transfer the mixture into the baking dish.
• Sprinkle the cracker crumbs over the mixture.
• Drizzle the melted butter over the crumbs, then sprinkle lightly with paprika.
• Bake for about 30-35 minutes, or until the top is browned and the casserole is bubbly.