Never Fail Egg Noodles

By Addie

Some 30 years ago, the small church I attended held a chicken and noodle fundraiser supper. I was put in charge of noodles for 200 people. A dear lady shared this recipe and said it had been tried and tested by countless cooks. These noodles are just plain GOOD eating!" says Greers Ferry of Arkansas.

Ingredients

• 1 egg plus 3 egg yolks
• 3 tablespoons cold water
• 1 teaspoon salt
• 2 cups all-purpose flour

Preparation

Step 1

1. In a mixing bowl, beat eggs and yolks until light and fluffy. Add water and salt; mix well. Stir in flour. Turn onto a floured surface and knead until smooth. Divide into thirds. Roll out each portion to 1/8" thick.

2. Cut noodles to desired width (noodles in the photo were cut to 2" by 1/2". Cook immediately in boiling salted water or chicken broth for 7-9 minutes or until tender. Drain. Sprinkle with parsley if desired. Yield: about 5 1/2 cups.

NOTE - Uncooked noodles may be stored in the refrigerator for 2-3 days or frozen up to one month.