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Updated November 28,  2018

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Homemade Egg Noodles
From the kitchen of Mom

Olive Oil
On a clean kitchen counter or work space, place 3 - 4 cups of all-purpose white flour into a mound and
make a well in the center.
In a separate bowl, mix 3 or 4 egg yolks, one whole egg, a pinch of salt and a good drizzle of olive oil in the bowl. 
Then pour egg mixture into the center well of the flour and begin to whisk the eggs in the well with a fork. 

As you whisk, the flour from the outer walls will slowly incorporate into the egg mixture. Continue this until a
barely-sticky dough is created. 
You may have some flour around the edges left over.  Knead the ball of dough
a few minutes or until it feels smooth. Make sure there is still
flour on your counter while you do this. 

Then, allow the dough to rest wrapped in plastic wrap on the counter for 20 - 30 minutes.

With a heavy rolling-pin, roll out the dough into a thin sheet. (add flour to prevent sticking)
You can either roll up the dough, then slice to desired thickness with a knife, this will result in long strands
when unrolled, or you can leave it flat on
the counter and cut whatever size and shape you like with a pizza cutter.

Toss noodles after cutting with a little flour so they do not stick together.
Use that day or freeze.
Cooking time depends on the size and thickness of the noodles!