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egg yolks, beaten
1 tsp. salt
enough flour to make stiff

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.

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