In a mixing bowl, beat eggs and yolks until light and fluffy. Add water and salt, mix well. Stir in flour. Turn onto a floured surface, knead until smooth. Divide into thirds. Roll out each portion to 1/8 inch thickness. Cut noodles to desired width (2 inch x 1/2 inch). Cook immediately in boiling salt water or chicken broth for 7-9 minutes or until tender. Drain, sprinkle with parsley if desired.
Yield: 5 1/2 cups
Uncooked noodles can be stored in refrigerator for 2-3 days or frozen for 1 month.
Add Recipe
