Egg Noodles

°1 egg
°2 egg yolks
°3 tablespoons cold water
°1 teaspoon of salt
°2 bed. plain flour
* Methods :
Beat the eggs until light and fluffy. Add the remaining ingredients. Knead until smooth.
Roll out on a floured surface to about 1/8″ thick. Cut into strips – I just used a pizza cutter. You can store them in the refrigerator for 2-3 days or in the freezer for 1-2 months. Cook 7 to 9 minutes in boiling water. Serve as desired, but they’re fabulous in chicken soup!
Enjoy !