HOMEMADE EGG NOODLES
2 cups Carbalose flour
3 egg yolks
1 teaspoon salt
7-8 tablespoons water, about
Put the flour in a large bowl; make a well in the center and add the yolks, whole egg and salt. Using your hands, mix the eggs into the flour. Add water, 1 tablespoon at a time until thoroughly mixed after each addition. Add enough water until the dough can be formed into a soft ball. I used 7 tablespoons, but I think I should have used 8. Turn the dough out onto a silicone baking liner or well-floured cloth covered board. Knead the dough until smooth and elastic, about 10 minutes. Cover and let rest 10 minutes.
Divide the dough into 8 equal parts. Run the dough through a pasta machine up to, and including, the number 4 setting according to your machine's instructions. Cut the dough into 1/8" to 1/4" wide strips. Separate the noodles and let dry on a towel about 2 hours.
When the noodles are dry, break the strips into smaller pieces. Bring 3 quarts of salted water to a boil; cook the noodles 12-15 minutes or until tender. Drain well before serving.
Makes about 10 servings or about 10 ounces of uncooked noodles
Can be frozen
Per Serving: 85 Calories; 4g Fat; 8g Protein; 10g Carbohydrate; 6g Dietary Fiber; 4g Net Carbs
Although it was fun working with the pasta machine for the first time, I don't care for the noodles. Even after cooking them for more than 15 minutes, they were still tough and chewy. They also tasted of Carbalose flour. I used them in a chicken noodle soup, but I just ate around the noodles. I had a lot of noodles left over, that I didn't use in the soup, but decided to throw them out rather than have them take up space in my freezer.
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