Never-Fail Egg Noodles
There is just something comforting about homemade egg noodles—especially when they're added to a pot of homemade chicken soup.
1 large egg, plus 3 egg yolks
3 tablespoons cold water
1 teaspoon salt
2 cups all-purpose flour
- In a large bowl, beat egg and yolks until light and fluffy. Add water and salt; mixing well. Stir in flour.
- Turn onto a floured surface; knead until smooth. Divide into thirds. Roll out each portion to 1/8-inch thickness. Cut noodles to desired width.
- Cook immediately in boiling salted water (or broth) for 7 to 9 minutes, or until tender. Drain and use as desired.
Makes about 5 1/2 cups noodles.
Note: Uncooked noodles may be stored in the refrigerator for 2 to 3 days or frozen for up to 1 month.