Egg Noodles

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   1.

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   Put flour in mixing bowl.

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   Note: Over the years I have modified the original recipe to one cup all-purpose flour and one cup semolina flour.

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   2.

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   Add egg yolks and salt.

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   3.

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   Add water 2 tablespoons at a time until dough is stiff and easy to roll.

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   4.

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   Divide dough into 3 or 4 parts and roll one part at a time until it is about 18 inch thick.

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    5.

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    Cover the dough with a cloth and let rest for 20 minutes to relax the gluten.

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    6.

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    Using a sharp knife, slice the dough into strips 38 inches wide.

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    Note: You can cut the piece of rolled dough into 4 pieces and roll up and cut with a knife to the width you want.

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    Or... You can use a Kitchen Aid mixer and get the pasta roller and cutter attachment set to complete the whole process (Sorry Grandma.)

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    7.

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    After cut, put on a floured board and let dry for a while.

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    8.

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    After dried, they are ready to cook.

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    9.

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    Drop the noodles one at a time into simmering water or chicken broth.

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    10.

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    Cook 3-5 minutes or until tender.

* Per serving · 4 servings · Values may vary.

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