Egg Noodles

A while back I made some homemade chicken noodle soup and froze half the stock and shredded chicken because I had been thinking about making homemade noodles. I put this together for a Sunday dinner and have been converted to making my own noodles. I checked a few books and some online sites and this seems to be a pretty standard recipe.

*2 c. flour
*3 egg yolks
*1 egg
*2 tsp. salt
*1/4-1/2 c. water
Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt. Thoroughly mix eggs into flour with your hands. Add water, 1 TBSP. at a time, mixing thoroughly after each addition. Be careful to add only enough water to form a ball.

Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.
Cover the dough and let rest for about 10 minutes. Divide dough into quarters and roll dough, on a floured counter top, one quarter at a time, into a thin (about 1/8 inch) rectangle. (I tried half with my pasta roller and this dough actually worked better with a rolling pin. While working each section, keep remaining dough covered. Use a pizza cutter to cut into strips the width you desire. I found that cutting width-wise vs. length-wise worked a lot easier. Lightly flour a dish towel and place cut noodles on top. Let dry for a couple hours. Cook in chicken broth for 12-15 minutes.