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Noodles

3 egg yolks
1 egg
3 tblsp cold water
1 tsp salt
2 c. flour

Beat egg yolks and egg until very light; beat in water and salt.
Stir and work four in with the hands to make a stiff dough.

Divide into three parts. Roll each part out on a cloth-covered
board as thinly (hey, I almost typed "thinkly" again! <G>) as
possible -- paper thin. Place each piece of dough between towels
until partially dry (it will look like a chamois skin.)

Roll each piece up like a jelly roll and cut with a sharp knife to
make strips 1/8" wide for fine noodles, 1/2" wide for broad noodles.
Shake out the strips and let them dry before cooking. Makes 6
cups.

The book says the noodles freeze well in airtight containers. too.

To cook, break noodles into smaller pieces and add to 3 quarts
boiling salted water 12 to 15 minutes or until tender.

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