•2 cups flour
•1/2 teaspoon salt
•3 egg yolks and 1 whole egg beaten together
•3 eggshells of water
Stir the flour and salt together in a large bowl. Put in the beaten eggs and the 3 eggshells of water. Blend together with a fork until you can form a ball. Divide the ball into two small balls. Roll each ball out separately on floured surface until 1/8 inch thick. Cut into two inch wide strips and let dry for about one hour and thirty minutes. Turn every 20 minutes. A tiny bit more flour can be sprinkled on to the noodle dough to help it dry faster. Lay the strips on top of each other in 3 layers and cut into desired length. Cook noodles in boiling broth until done.
***I loved to go to my sister’s house and see noodles all over the kitchen counter. I knew then we were having beef and noodles. I can still taste it.