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NOODLES egg yolks, beaten 1 tsp. salt enough flour to make stiff dough Knead on floured board for 3 to 4 minutes. Roll out to very thin sheet; cover with towel and let dry. Then roll and cut into thin strips. Unroll and cook until tender. Mom's secret with noodles was never use the white of the egg or milk or water for moistening. She made noodles when she'd make angel food cake, using the egg yolks. They were always a pretty yellow. Note: Four egg yolks yields four servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!