Homemade egg noodles


°1 egg
°2 egg yolks
°3 tablespoons cold water
°1 teaspoon of salt
°2 tbsp. plain flour


Beat the eggs until light and fluffy. Adding rest ingredients. Knead to smooth.
Rolling out on a floured surface to 1/8″ thick. Cutting to strips - I just using a pizza cutter. You can stored them in refrigerator for 2-3 days or in freezer about 1-2 months. Cooking 7 to 9 min in boil water. Serving as desired, but they're fabulous in chicken soup!

Enjoy !