Egg Noodles


°1 egg

°2 egg yolks

°3 tablespoons cold water

°1 teaspoon of salt

°2 bed. plain flour

* Methods :

Beat the eggs until light and fluffy. Add the remaining ingredients. Knead until smooth.

Roll out on a floured surface to about 1/8″ thick. Cut into strips – I just used a pizza cutter. You can store them in the refrigerator for 2-3 days or in the freezer for 1-2 months. Cook 7 to 9 minutes in boiling water. Serve as desired, but they’re fabulous in chicken soup!

Enjoy !

Similar Posts