Egg Noodles

Guess what I did yesterday evening... I made homemade egg noodles to put in my chicken noodle soup that I made for dinner this evening. This was my first attempt to make homemade noodles. My old boss at Key Construction makes some of the best chicken noodle soup and uses this same recipe for his noodles - thanks Teddy for passing the recipe along! (By the way, THE BEST chicken noodle soup is from Panera Bread, so if you've never had their soup, go have some. IT'S MY FAVORITE.) I was pretty pleased with how the noodles turned out.

I forgot to take pictures of the soup tonight, but here's a picture of the noodle making... We had plenty of leftovers, so I'll try and get a soup picture tomorrow night! Oh, and here's the recipe I used (I THINK it's from the Betty Crocker Cookbook, but I'm not sure). If you have a favorite egg noodle recipe, please share!!

Homemade Egg Noodles
2 cups flour
3 egg yolks
1 egg
1 tsp salt
1/3 to 1/2 c water (as needed)

Put flour in mixing bowl. Make well in center of flour. Mix in egg yolks, egg and salt. Mix in water 1 tbsp at at time until dough is stiff but easy to roll.

Divide dough into 4 equal parts. Roll one part at a time into thin rectangle on floured surface. Loosely fold rectangle into thirds and cut crosswise into strips.

Unfold strips and place in single layer on towels for about 2 hours until stiff and dry.

When ready to use, break noodles into shorter strips or desired length.