Homemade Egg Noodles
1 egg plus 3 egg yolks
3 Tbsp cold water
1 tsp salt
2 cups flour
Chopped fresh parsley or dried, optional
In a mixing bowl, beat egg and yolks until light and fluffy. Add water and salt; mix well. Stir in flour. Turn onto floured surface; knead until smooth. Divide into thirds. Roll out each portion to 1/8 inch thickness.
Cut noodles to desired width and length. Cook immediately in boiling salted water or broth for 7 to 9 minutes or until tender. Drain; sprinkle with parsley if desired. Makes about 5 cups noodles.
May store uncooked noodles in frig. For 2 to 3 days or frozen for 30 days.
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