Directions: |
Directions:Measure flour into bowl; make a well in center and add egg yolks, whole egg and salt. With hands thoroughly mix egg into flour. Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.)
Turn dough onto well floured cutting board; knead until smooth and elastic, about 10 minutes. Cover. Let rest 10 minutes. Divide dough into 3 equal parts. Roll dough one part at a time. When dough is desired thinness fold into thirds. Cut (using a cleaver) into 1/8 to ¼ inch thick noodles. Unfold cut noodles and lay out overnight (or minimum of 4hrs) to dry. When dried break into thirds.
Cook in 2 cans chicken broth and boiling water. Boil 12 to 15 minutes. Drain thoroughly. Pour in large serving. Pour warm turkey gravy over and mix well.
Measure flour into bowl; make a well in center and add egg yolks, whole egg and salt. With hands thoroughly mix egg into flour. Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.)
Turn dough onto well floured cutting board; knead until smooth and elastic, about 10 minutes. Cover. Let rest 10 minutes. Divide dough into 3 equal parts. Roll dough one part at a time. When dough is desired thinness fold into thirds. Cut (using a cleaver) into 1/8 to ¼ inch thick noodles. Unfold cut noodles and lay out overnight (or minimum of 4hrs) to dry. When dried break into thirds.
Cook in 2 cans chicken broth and boiling water. Boil 12 to 15 minutes. Drain thoroughly. Pour in large serving. Pour warm turkey gravy over and mix well. |
This recipe for HOMEMADE EGG NOODLES is from