Homemade Egg Noodles

3 c. all-purpose flour or wheat

1 tsp. salt

3 medium or 2 large eggs

1/3 to 1/2 cup water

Mix the flour and salt in a medium-size bowl. Make a well in the middle of the flour, add the eggs and water. Mix thoroughly, if the dough is to dry add water a little at a time, if to sticky add a little bit more flour. Knead it until you think it is enough, then work it a few minutes more. On a lightly floured surface roll out part of the dough to the thickness of the noodles you want, roll to a rectangle, then roll that up, cut into strips. Continue with the rest of your dough until you have a pile of noodles ready to cook. Seems like never enough noodles!

In a 6 to 8 quart saucepan bring water to a boil add salt if desired, cook your noodles uncovered for 5 to 7 minutes. If you prefer just add your noodles to boiling chicken stock or beef stock depending on the dish you are going to serve. Homemade noodles are not the most popular thing with cardiac doctors but they sure taste good at the table at any time.

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