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To make wonderful noodles for your soup, etc., here's how easy it is! For a medium amount (serving six):
My favorite way to use these noodles is to make a thick chicken noodle soup and serve over mashed potatoes. I think a lot of people are afraid to make noodles, but it'd be hard to mess this recipe up! You just need to start ahead of time. It could be made in the morning, cut the long 2-3 inch strips, cover, and come home to fresh noodles ready for your broth!
Source: This is my favorite comfort food, and I got the recipe straight from my grandmother, who would have a pot of chicken noodle soup waiting for us when we would go visit. I think it's fun to measure the milk with the egg shell, feels so 'homemaker-ish'.
Mix egg yolks, water and oil. Stir in flour. Add more flour if needed and knead so it is not sticky. Take baseball-size pieces of dough; flatten and flour them. Put through noodle maker 2 or 3 times. Dry. Cut into noodles and dry some more.
By Robin from Washington, IA
My mother and grandmother taught me to make them this way.
Mix eggs and water with a fork. Add oil and baking powder. Add yellow food coloring to desired color. Stir in flour until stiff. Roll to desired thickness. Cut and dry on towel.
Beat eggs and water. Add flour all at once and stir until too stiff. Then knead with your hands. Roll out until thin. Cut while still damp into narrow strips.