Homemade Egg Noodles

By melanieroe

Makes about 6 cups or 10 ounces

Ingredients

• 3 egg yolks
• 1 whole egg
• 3 Tbsp cold dairy cream
• 1 tsp salt
• 2 about 2 cups all-purpose flour
• MJB Note: need shredded chicken, broth, salt, and pepper
• Sides: mashed potatoes, green bean casserole

Preparation

Step 1

Beat yolks and egg well. Beat in cream and salt. Stir in flour. Dough is stiff, so knead in the last of the flour. Divide into 3 equal parts. Roll each piece paper-thin on lightly floured board. Lay out to dry. I lay mine on newspapers. Once they are dry enough to cut, roll up jelly-roll style and cut into long 3- to 4-inch wide strips and stack strips. With a thin sharp knife, cut into strips of desired widths. Allow strips to dry before using or storing. Cook in salted water or broth of 15 to 20 minutes.

Note: author stores any noodles not used within a day in the freezer. Author cooks 6 cups noodles in 6 cups broth.