"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Egg Noodles, by Monica Jensen, is from Parrish Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 C All-Purpose flour 1/2 teas salt 1 egg - whole 2 egg yolks 1/3 C water 1 teas cooking oil
Mix in order listed. I roll them out right on the counter and drop into a fresh boiling soup such as chicken noodle. You will want to cut them up small, as they GROW! I just use a pizza cutter to run back and forth to cut them.
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