Recipe: Homemade Egg Noodles

This is the way my husband's grandma made noodles up until she reached 96 years of age.

HOMEMADE EGG NOODLES

Very easy to make, but it is important to let the dough dry before cutting or it will stick to itself.

5 cups all purpose flour
1 tsp salt
3 eggs

Put the flour and salt in a bowl and mix. Make a well in the middle of the mixture, that resembles a volcano top. Put the eggs in the well and beat lightly; using a fork, gradually start mixing the eggs with the flour mixture, bringing in flour from the "walls" of the "volcano" and not breaking any of the "walls" . Mix as much flour as you can into the eggs. When you can't stir in any more, flour your counter, and take the dough and knead several times to put more flour into it. It will be sticky.

(You may not need the entire 5 cups of flour, depending on the weather and the flour. If not, the remaining flour can be sifted and reused later.) Take about half of the dough and roll out with a floured rolling pin, as flat and even as you can. Push over to the side and roll out the other half. Let this sit and dry for an hour or so.

Roll the sheets of dough loosely upon themselves and cut into noodle shapes using a sharp knife. Cook immediately or air dry completely for storage and later use.