HOMEMADE NOODLES
By Yankee Magazine|Jan 18 2005|
This is the way my Mom always made her noodles. They were the best.
Yield
Using 2 eggs will yeild 2-3 serving
Ingredients
1 egg — beaten
1 tablespoon water
1/2 teaspoon salt
flour
Instructions
Mix together first 3 ingredients using a whip. Add enough flour (approx. 1 cup) to make a stiff dough. Divide dough into 3 pieces. Roll each out on floured board until thin. Let cakes dry long enough so they aren’t sticky. Stack cakes on top of each other and cut into strips 2 to 2 1/2″ wide. Stack strips and cut into noodles the width you want to make them. I usually cut them small. Spread out to dry more.
Cook in broth until tender. Dry noodles will take longer to cook.
Noodles can be placed in freezer bag and frozen.
