EGG NOODLES
Makes 6 cups.
• 3 egg yolks
• 1 whole egg
• 3 tbsp. water, or more
• 1/4 tsp. salt, optional
• 2 c. all-purpose flour
Directions
In a large bowl, lightly beat together egg yolks and whole egg with 3 tablespoons water and salt. Add the flour and mix thoroughly.
On a floured surface, gently knead dough for 2 to 3 minutes, adding additional sprinkles of water, if necessary for easier handling. Divide dough into 3 parts and set aside 2.
With a rolling pin dusted in flour, roll out 1 mound of dough paper-thin (the dimensions do not matter), turning it over as you work. Let the dough dry for about 30 minutes. Meanwhile, repeat with remaining dough.
When the dough has become partially dry on its top surface, roll up the dough as you would for a jelly roll (you may need to use a knife underneath the dough to remove it cleanly from the bottom surface). With a sharp knife, cut the dough into whatever width you prefer for noodles (from 1/8 inch for a fine noodle to 1/2 inch for a broad noodle). Unroll the strips, cutting them further into shorter pieces, if desired. If the strips are kept long, hang them over a wooden spoon propped between two bowls to dry. Let the noodles dry for about 2 hours.
For immediate use: Drop noodles into a big pot of salted boiling water or simmering soup and cook, uncovered, for 8 to 10 minutes. If cooked in water, drain and toss with a little oil or butter to keep the noodles from sticking. Fresh, uncooked noodles can be stored in an airtight container in the refrigerator for about a week.
To store dried: Let noodles dry completely or they will mold. Seal in an airtight container for a month in a cool, dry spot. Cook as with fresh noodles, but for a little longer time.
To freeze: Fresh or dried noodles can be frozen, then put directly into the boiling water from the freezer to cook.
