Never-Fail Egg Noodles

By dtrumble

Ingredients

• 1 egg plus 3 egg yolks
• 3 tablespoons cold water
• 1 teaspoon salt
• 2 cups all-purpose flour
• Chopped fresh parsley, optional

Preparation

Step 1

In a mixing bowl, beat egg and yolks until light and fluffy. Add water and salt; mix well. Stir in flour. Turn onto a floured surface; knead until smooth. Divide into thirds. Roll out each portion to 1/8-in. thickness. Cut noodles to desired width. Cook immediately in boiling salted water or chicken broth for 7-9 minutes or until tender.

Note: Uncooked noodles may be stored in the refrigerator for 2-3 days or frozen for up to 1 month.