These noodles have been a holiday tradition for all my 55 years. I have tried following this recipe but it is impossible to get all the flour mixed in...the original recipe calls for 2 tbsp of milk. Beat your egg before adding other ingredients. Once everything is mixed, be sure to have a very clean wide space of countertop. Spread a c. of flour on the counter & roll your dough out, turning it over several times to keep wet parts from sticking. Roll very thin because the noodles will swell when cooked. Once it is the right thickness, roll the flat dough jelly roll style, making sure every part is covered with flour or the roll will stick. At this point, I like to lay mine on a cutting board because I spent years with counters that would be cut using a knife. I suggest sharpening your knife before cutting. I like 1/2" slices,and once they are cut, I throw them all back onto the flour I rolled them out on, and unroll them, making sure all noodles are covered in flour, then shake off the excess. I leave them out on the counter overnight to dry. They will still be somewhat moist so if you are not using them immediately, put them in a ziplock & freeze, otherwise they will stick together if closed in a container. I make 3 individual batches for up to 12 people...trust me, making each separately will make the dough easier to work with. The last,& most important tip, make sure your broth is boiling, adding & stirring a handful of noodles at a time.
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These noodles have been a holiday tradition for all my 55 years. I have tried following this...