Grandma Morey's Egg Noodles

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

 

Directions:

In a large bowl stir together 1 3/4 cups of flour and the salt. Make a well in the center of the flour mixture. In a small bowl stir together the egg yolks, egg, water and oil. Add the egg mixture to the flour mixture, mix well.

Sprinkle the kneading service with the remaining 1/4 cup of flour. Turn the dough out onto floured surface. Knead until dough in smooth and elastic (8-10 minutes total). Cover and let dough rest for 10 minutes.

Divide dough into 4 equal portions. On a lightly floured surface, roll each portion until about 1/16 inch thick. Let stand uncovered for 10 minutes to firm up before cutting into noodles. Loosely roll the dough into spirals and cut into strips using a knife or pizza cutter. Separate the noodles and spread out on floured surface to dry before cooking.

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