RECIPES FOR HOMEMADE EGG 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:

• Place the flour and salt in the bowl of a food processor and pulse once or twice to combine.
• Add the eggs and process until the dough comes together in a loose ball. If the dough remains dry and crumbly, add about a teaspoon of water and process again. If the dough is sticky, add some flour and process again. Repeat if necessary until the dough comes together.
• Remove the dough from the processor and knead it by hand briefly on a floured surface until it forms a smooth ball.
• Sprinkle the dough with flour, cover with a kitchen towel, and let rest for 30 minutes at room temperature.
• Slice off sections of the dough and roll out to about 1/16-inch (4 mm) thick using a pasta machine or rolling pin. Cut into egg noodle shapes of about 2 x 1/2 inch (5 cm x 1 cm) strips. Dust with flour and set aside.
• Bring a large pot of salted water to a boil. Drop the fresh noodles into the boiling water a few at a time and stir to keep them from clumping. Cook for 2 to 4 minutes, or until done. Drain and serve. Makes 4 to 6 generous servings.