This simple but delicious egg noodle is the foundation of many a dish and makes a great side dish as well. They are easy to make. They just take a little time to let dry.

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INGREDIENTS

3 egg yolks
1 whole egg
3-5 Tablespoons cold water
1 teaspoon salt
2 cups flour
Stock (vegetable, chicken or beef)

INSTRUCTIONS

Whisk together the egg yolks and egg until lightened in color. Whisk in 3 Tablespoons water and salt.
Add the egg mixture to the flour and work together with a wooden spoon until a shaggy dough begins to form.
If the mixture is too dry, add an additional Tablespoon or two of water until it comes together.
Turn the dough out onto a well floured surface and use your hands to knead the dough until smooth, or use a dough hook in your mixer about five to ten minutes.
Re-flour your surface if needed, then divide the dough into two balls.
Using a floured rolling pin, roll each dough ball out into a thin circle.
Allow the dough to dry until no longer sticky but still pliable, about 10 minutes to 1/2 hour.
From here you can either use a cutter to cut long strips to the desired width, or roll each circle up like a jelly roll (I roll starting on the long end) and cut using a cutter.
Lay cut strips out on a cooling rack to dry completely.
Store in an airtight container for up to 1 month.
When ready to cook, drop into boiling water or broth and cook for 10-12 minutes or until soft but still a tad chewy (NOTE: cooking time will vary based on the width and length of your egg noodles). .

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Helga's Pennsylvania Cooking
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