Egg Noodles

Family Heirloom

Mae McCabe Pierce

Wife of Charles. Mother of John Henry and Ellis.

2 cups flour

3 egg yolks

1 egg

1 teaspoon salt

Cold water- ¼ to ½ cup

Chicken broth

In a bowl, stir together flour and salt. In another bowl beat together egg yolks and whole egg. Make a well in center of flour and add eggs. With your hands, mix together flour and eggs. Add water a tablespoon at a time, mixing after each addition. Add only enough water to make a soft dough ball. Place dough on a floured pastry board and kneed until smooth and elastic, about 10 minutes. Cover and let dough rest for 15 – 20 minutes. Divide dough into 3 equal parts. Roll one part at a time. Roll dough into a rectangle then roll up into a tube. Cut tube through crosswise into 1/8 – inch strips. Set aside and let dry. Cook in 3 quarts of boiling chicken broth, stirring lightly to separate. Boil 12 to 15 minutes or until noodles are cooked through. Drain and serve with baked chicken baked chicken.

Yield: 6 servings.