|Ready to serve, beef and noodles.|
Such a delight to get up on a cold snowy winters morning, creep silently down the tall staircase and through the hall into that kitchen with a wood fire crackling in the fireplace and the smell of black coffee and bacon as my Grandmother cooked breakfast for us all.
Both of my Grandmothers and my Mother were and are wonderful cooks. As a child I recall even to this very day Grandma's handmade noodles. These have always been and remain the mainstay of our Holiday meals. They are the most requested dish and I share them with you now.
3 egg yolks
1 whole egg
flour to make very stiff but not crumbly dough
pinch of salt
Check for dryness in about an hour and a half and periodically thereafter. It will depend on the humidity and temperature as to how long it takes to dry.
By dry I do not mean crack and break, more dry to the touch and you should be able to pick it up and turn it over and not have it be sticky. It is dry when you are able to cut the round of dough in half and put the sides together and tightly roll it up.
They can be left to dry a little more now if needed. Otherwise place them in a zip lock bag and freeze them until needed. If you are using them the same day wrap them in a clean kitchen towel and refrigerate them until time to cook them.
Bring meat or vegetable broth to the boil and add noodles cook until al dente. (maybe 6-8 minutes depending on the thickness and width) You can add pieces of meat back into the noodles and serve or serve alone as a side dish as we do. Many families serve the noodles and meat over mashed potatoes. Be sure to taste and salt before serving.