Egg Noodles

1. Put flour in mixing bowl.

Note: Over the years I have modified the original recipe to one cup all-purpose flour and one cup semolina flour.

2. Add egg yolks and salt.

3. Add water 2 tablespoons at a time until dough is stiff and easy to roll.

4. Divide dough into 3 or 4 parts and roll one part at a time until it is about ⅛ inch thick.

5. Cover the dough with a cloth and let rest for 20 minutes to relax the gluten.

6. Using a sharp knife, slice the dough into strips ⅜ inches wide.

Note: You can cut the piece of rolled dough into 4 pieces and roll up and cut with a knife to the width you want.
Or…
You can use a Kitchen Aid mixer and get the pasta roller and cutter attachment set to complete the whole process (Sorry Grandma.)

7. After cut, put on a floured board and let dry for a while.

8. After dried, they are ready to cook.

9. Drop the noodles one at a time into simmering water or chicken broth.

10. Cook 3-5 minutes or until tender.