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Grandma's Egg Noodles

2 cups all-purpose flour
1/2 teaspoon salt
2 egg yolks
1 egg
1/3 cup water
1 tablespoon Crisco® Extra Virgin Olive Oil
6 cups chicken broth

In a small bowl, combine the flour and salt. Make a well in the
center. In another bowl, beat the egg yolks, egg, water and oil; pour
into well. Stir to form a stiff dough. Turn dough onto a
well-floured surface; knead 8-10 times. Divide into thirds. Roll each
portion to 1/8-in. thickness. Cut noodles into 1/4-in. strips; cut

Printed from tasteofhome.com Dec 1, 2008

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Grandma's Egg Noodles cont.

the strips into 2-in. lengths. Cook immediately in boiling broth for
5-7 minutes or until tender; drain.

Yield: 5 servings.