Egg Noodles

Directions

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   1.
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   Put flour in mixing bowl.
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   Note: Over the years I have modified the original recipe to one cup all-purpose flour and one cup semolina flour.
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   2.
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   Add egg yolks and salt.
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   3.
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   Add water 2 tablespoons at a time until dough is stiff and easy to roll.
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   4.
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   Divide dough into 3 or 4 parts and roll one part at a time until it is about 18 inch thick.
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    5.
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    Cover the dough with a cloth and let rest for 20 minutes to relax the gluten.
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    6.
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    Using a sharp knife, slice the dough into strips 38 inches wide.
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    Note: You can cut the piece of rolled dough into 4 pieces and roll up and cut with a knife to the width you want.
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    Or... You can use a Kitchen Aid mixer and get the pasta roller and cutter attachment set to complete the whole process (Sorry Grandma.)
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    7.
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    After cut, put on a floured board and let dry for a while.
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    8.
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    After dried, they are ready to cook.
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    9.
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    Drop the noodles one at a time into simmering water or chicken broth.
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    10.
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    Cook 3-5 minutes or until tender.