Total Time
45mins
Prep 45 mins
Cook 0 mins

My ancestors all settled in one area, and every year, they have a festival where they serve these egg noodles in a dish referred to as chicken and noodles.

Directions

  1. Beat eggs, water, salt.
  2. Add flour.
  3. Mix with fork until you can use your hands. May have to add more flour if dough is not stiff enough.
  4. Divide in half.
  5. Roll out on newspaper, thin crispy cloth towel, or parchment paper. Roll VERY thin. Nearly paper thin.
  6. Let dry until you can cut them easily.
  7. Cut in strips about 1 inch wide.
  8. Stack these strips on top of one another. Cut VERY thin perpendicular to strips. You will end up with noodles about 1 inch long, a fraction of an inch wide, and paper thin.
  9. Put noodles in bowl and let dry for 30-60 minutes, or freeze. Best to allow to dry and then freeze.
  10. To cook, drop into boiling broth or water until done. Better yet, add to the chicken and noodles recipe.