Egg Noodles are so simple to make that I am ashamed that I have waited this long to make them. My mother gave me the recipe that was handed down from my great-grandmother. The kids are delighted whenever they see them being rolled out and I am looking forward to making them for future generations. If you can make pancakes you can make these egg noodles, and never again will you want the tasteless dry ones in a bag from the grocery store.
Mamo's Egg Noddles
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3 egg yolks
1 whole egg
3 tablespoons cold water
1 teaspoon salt
2 cups flour
Beat the eggs until light and fluffy. Add cold water and salt. Stir in flour with spoon and then use your hands to combine, as the mixture comes together. This is a very dense dough and will be the consistency of play dough. Keep squeezing in pieces of dry flour until you have a ball about the size of a softball. Divide into three pieces and roll on floured surface until very thin. Use a pizza cutter to create strips the width that suits you. With floured hands place pieces on cookie sheet and repeat these steps with the other 2/3 of dough. Now if you light chewy and slightly tough noodles leave them to dry spread out on the cookie sheet, overnight. I just add them to the soup and cook until done - about 10 minutes. The flour on the outside of the noodles will thicken your broth.
Today's Feature Friday focuses on soup. So link up your favorite soup recipes below.
This recipe is linked at Mingle Monday.