HOMEMADE EGG NOODLES!
The velvety texture of homemade egg noodles lifts them well above mere peasant fare.
The shaped noodles can be cooked as they are made,or wrapped in clear plastic film and refrigerated up to two days.Or wrap airtight and freeze them up to one month.
YOU WILL NEED! 3 egg yolks
1 whole egg
2 tablespoons water
1 teaspoon olive oil
1/2 teaspon salt
about 1 3/4 cups unsifted all-purpose flour
Beat together just until blended the egg yolks, egg, water, oil, and salt.
Spoon 1 1/2 of the flour into a large mixing bowl and make a cavity in the center.
Pour in the egg mixture and stir with a fork until flour is well moistened.
Press into a ball.
Sprinkle remaining flour on a board and knead dough until it is very smooth and elastic, about 10 minutes. (Knead the dough just until it holds together and is of uniform texture, if you will be using a pasta machine later, as the squeezing action of the machine is the equivalent of kneading.) Slip dough into a plastic bag and chill 1 hour. Then shape the noodles by hand or use the pasta machine.
To cook homemade egg noodles: Drop noodles into at least 4 quarts rapidly boiling salted water. Return to boiling on high heat and cook, uncovered, for about 2 to 3 minutes or until dough tasted cooked. Pour into a colander and drain quickly.
