- 1 egg plus 3 egg yolks
- 3 tablespoons cold water
- 1 teaspoon salt
- 2 cups all-purpose flour
- Chopped fresh parsley, optional
- In a mixing bowl, beat egg and yolks until light and fluffy. Add water and salt; mix well. Stir in flour. Turn onto a floured surface; knead until smooth. Divide into thirds. Roll out each portion to 1/8-in. thickness. Cut noodles to desired width (noodles shown in the photo were cut 2 in. x 1/2 in.). Cook immediately in boiling salted water or chicken broth for 7-9 minutes or until tender. Drain; sprinkle with parsley if desired. Yield: about 5-1/2 cups.
Reviews forNever-Fail Egg Noodles
"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."