Egg Noodles

• 2 C all purpose flour
• 3 egg yolks
• 1 egg
• 2 t salt
• 1/4 to 1/2 C water

Make a well in center of flour. Add egg yolks, egg and salt; mix throughly. Mix in water, 1 T at a time, until dough is stiff but easy to roll.

Divide dough into 4 equal parts. Roll dough, one part at a time, into paper thin rectangle on well-floured, cloth-covered board (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/8 " strips for narrow noodles, 1/4 " wide for wide noodles. Shake out strips and place on towel until stiff and dry, about 2 hrs.

Break dry strips into small pieces. Cook in 3 qts boiling salted water (1 T salt) until tender, 12-15 minutes. Drain. (to cook 1/2 the noodles, use 2qts water and 2t salt) (Dry noodles can be covered and stored up to 1 month).