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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