|This is the batch of egg noodles I made yesterday.|
Ingredients for a "batch" of homemade Egg Noodles:
3 egg yolks
1 whole egg
enough flour to make a stiff dough (Probably 1 1/2 C. flour or so.)
Beat the eggs together in a coffee mug with a fork until well combined and set aside. Place the flour in a medium sized bowl and make a well in the center of the mound. Stir in the eggs until it starts forming a dough. Flour your hands well and knead the dough inside the bowl until it comes together in a ball.
|Double Batch Drying|
Flour at least a 24" x 24" area to roll the dough into a thin round. Turn the dough several times and keep adding flour as needed to keep it from sticking. Roll it as thin as you can. Now leave it to partially dry. You do NOT want it so dry it will crack but dry enough not to be sticky. If I have to leave I usually cover it with tea towels to keep it from getting too dry too quickly.
When the noodles are no longer tacky cut each round in half right down the middle and stack the halves atop each other with the straight sides aligned. Then tightly roll them altogether as shown.
Using a very sharp large knife slice the noodles the desired width. Our family likes thin noodles but you can easily slice them to be medium or wide.
Finish slicing and toss a bit. Cook the noodles in hot stock a few minutes or package and store in the freezer until needed.
Cooked and ready to serve Beef and Noodles.