Topped with butter and herbs, your favorite sauce or cooked in soup, Egg Noodles are comfort food. The smell while cooking and soft texture with each delicate bite, bring back memories of recipes made with love by those special to us. It's time to cook a memory!
Homemade Egg Noodles
2 cups all purpose flour
3 large to extra large egg yolks, discard whites or save for another dish
1/4 to 1/2 cup water
Add flour to a bowl or put on a pastry mat. Make a well in the flour and add egg yolks and beat. With light folding/scooping (bring toward you, over and back down) movements, incorporate the flour into the eggs with a fork or hands. Make a well in flour/egg mixture and add water starting with 3 Tablespoons, then add 1 Tablespoon at the time, to make the dough. You do not want it sticky. If dough is in a bowl, turn out onto a floured surface. Knead the dough until smooth. Wrap in plastic wrap and let rest 30 minutes. Dust surface with flour. Cut dough into quarters. Cover pieces you are not working with. Roll 1/4 dough as thin as possible, turning dough so it doesn't stick. Add a little flour, as needed, to prevent sticking, also. Cut into desired width and length. Put noodles on a towel and let dry at least 30 minutes. Cook in boiling liquid 12 to 15 minutes, more or less depending how you like your pasta. Serve topped with butter, herbs, sauce or cook in soup. Enjoy!
Please subscribe to my articles so they can be delivered right to your inbox. Click here to find out how to write for Examiner.com.