Some 30 years ago, the small church I attended held a chicken and noodles fund-raiser supper. I was put in charge of noodles for 200 people! A dear lady shared this recipe and said it had been tried and tested by countless cooks. These noodles are just plain good eating! —Kathryn Roach, Edgemont, Arkansas
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 egg plus 3 egg yolks
- 3 tablespoons cold water
- Minced fresh parsley, optional
- In a large bowl, combine flour and salt. Make a well in the center. Beat egg, egg yolks and water; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times.
- Divide into thirds. Roll out each portion to 1/8-in. thickness. Cut into 1/2-in. strips; cut the strips into 2-in. pieces. Place in boiling salted water or chicken broth; cover and cook for 7-9 minutes or until tender.
- Drain; sprinkle with parsley if desired. Yield: about 5-1/2 cups.
Originally published as Never-Fail Egg Noodles in Taste of Home June/July 1997, p27
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Reviewed Feb. 19, 2010
"use 7 eggs, beat on mixer/dough hooks, adding flour gradually til thick, knead til smooth, & not sticking , then roll out very thin-- dry between towels til leathery; cut fine noodles."