Egg Noodles

Five ingredients are all you need to make these homemade egg noodles - perfect side that’s ready in an hour. MORE + LESS -

cups all-purpose* or whole wheat flour

teaspoon salt

large egg yolks

large egg

1/3

to 1/2 cup water

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1

In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add egg yolks, whole egg and water to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, mix in enough flour to make dough easy to handle.)
2

Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for medium noodles or 1/2-inch strips for wide noodles. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
3

Break strips into smaller pieces. In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 5 to 7 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.

If using self-rising flour, omit salt.
If you find yourself always picking bits of eggshell out of the dish you're making, read on. Eggshells are less likely to splinter if they are cracked on a flat surface rather than on the edge of the mixing bowl. Try it the next time you need to crack open raw eggs.