Homemade Egg Noodles

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 Homemade Egg Noodles
1 1/2 C. flour
1 tsp. salt
3 egg yolks
6 Tbsp. water

Combine flour in salt in bowl of food processor with S blade attached.  Pulse once or twice to combine.

In a small bowl, mix together egg yolks and water.  With food processor running, add the egg yolk mixture through the feed tube.
Dough should form a solid ball.  If dough is still to crumbly, add water a tablespoon at a time till dough comes together.  This will be a fairly stiff dough.

Coat dough with flour and let rest covered with a towel for about 5 minutes.  This makes the dough easier to roll out.
Roll dough out on floured surface, being sure it doesn't stick.
Using a noodle cutter, knife, or pizza cutter, cut dough into desired length and width of noodles.

Assorted cutting devices

 

If you don't have a noodle cutter, you can also flour the dough, roll it into a log and cut it with a knife.
Separate noodles and hang on pasta rack to dry.  If you don't have a pasta rack you can use a cooling rack set on cans, the back of a chair or even a piece of string that has been tied across an opening.

Noodles drying on rack

To store noodles:  Dry overnight and then package in airtight containers.  Use in your favorite recipes.

To Make Bavarian style noodles:

Boil noodles in chicken broth until tender (3-5 minutes, depending on thickness).
Drain noodles and place in bowl.  Top with 1-2 Tbsp. butter.  Let melt and toss to coat noodles.
Top noodles with 1 C. of bread crumbs that has been toasted in 1 tbsp. butter.
Sprinkle with some fresh or dried parsley.  Serve warm or cold.

Bavarian Style Noodles