Homemade Egg Noodles
1 1/2 C. flour
1 tsp. salt
3 egg yolks
6 Tbsp. water
Combine flour in salt in bowl of food processor with S blade attached. Pulse once or twice to combine.
In a small bowl, mix together egg yolks and water. With food processor running, add the egg yolk mixture through the feed tube.
Dough should form a solid ball. If dough is still to crumbly, add water a tablespoon at a time till dough comes together. This will be a fairly stiff dough.
Coat dough with flour and let rest covered with a towel for about 5 minutes. This makes the dough easier to roll out.
Roll dough out on floured surface, being sure it doesn't stick.
Using a noodle cutter, knife, or pizza cutter, cut dough into desired length and width of noodles.
 |
| Assorted cutting devices | |
|
If you don't have a noodle cutter, you can also flour the dough, roll it into a log and cut it with a knife.
Separate noodles and hang on pasta rack to dry. If you don't have a pasta rack you can use a cooling rack set on cans, the back of a chair or even a piece of string that has been tied across an opening.
 |
| Noodles drying on rack |
To store noodles: Dry overnight and then package in airtight containers. Use in your favorite recipes.
To Make Bavarian style noodles:
Boil noodles in chicken broth until tender (3-5 minutes, depending on thickness).
Drain noodles and place in bowl. Top with 1-2 Tbsp. butter. Let melt and toss to coat noodles.
Top noodles with 1 C. of bread crumbs that has been toasted in 1 tbsp. butter.
Sprinkle with some fresh or dried parsley. Serve warm or cold.
 |
| Bavarian Style Noodles |
