Simple egg noodles


1 Egg plus 3 egg yolks
2 Cups All-Purpose Flour
Chopped Parsley
1 t Salt

In a mixing bowl, beat the eggs until light and fluffy on low speed with a mixer or by hand. Add the water and salt, continue mixing. Stir in the flour slowly. Turn onto a floured surface and knead until smooth. Divide into thirds. Roll out each portion to 1/8-inch thickness.

Cut noodles to desired width. Cook immediately in boiling water for 8-10 minutes or until tender. Drain and sprinkle with parsley.

jackie austin