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Homemade Egg Noodles

Homemade Egg Noodles

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Servings: 4
Recipe by: Rae

Ingredients

2 cups all-purpose flour
1 salt
3 large egg yolks
1 large egg
1/3 to 1/2 cup water

Directions

1. In mixer bowl, mix flour and salt. Add egg yolks, whole egg and water mix on low speed with the dough hook until it forms a ball. (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.

3. 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.) To dry completely place in dehydrator and medium setting for 6 hours.

4. In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 7- 10 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.

5. Toss with butter, salt and parsley and serve immediately.




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