Homemade Italian Egg Noodles
Homemade Italian Egg Noodles is an easy dinner. Made with 2 c. flour, 3 egg yolks, 1 egg, 2 tsp. salt and 1/4 to 1/2 c. water, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Measure flour into a bowl.
Make a well in the center and add egg yolks, egg and salt.
With hands, 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 cloth covered 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 crosswise into 1/8-inch strips for narrow noodles and 1/4-inch strips for wide.
Shake out strips and place on towel to dry, about 2 hours.
When dry, cook in 3 quarts boiling salted water about 12 to 15 minutes or until tender.
Drain.
Serve with favorite spaghetti sauce.
Makes about 10 ounces (6 cups)
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