This is a VERY special recipe to me. It is my grandmother's recipe, but I mostly remember my dad making them by hand. He always took up the entire counter with the floury mess and dried them most of the day. One time, he decided to add food coloring and we ended up eating orange noodles!
2 c. all-purpose flour
1/2 tsp. salt
2 beaten egg yolks
1 beaten egg
1/3 c. water
1 tsp. cooking oil or olive oil
To serve immediately, cook for 2 minutes or until tender. Drain.
To store cut noodles, spread them on wire cooling rack. Let noodles dry overnight or until completely dry. Place in airtight container and refrigerate for up to 3 days. Or dry noodles for at least 1 hour and place in freezer bag; freeze for up to 8 months.
Recipe from Jerry Byrd and Cora Sandwell
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