Parmesan Egg Noodles
Beat until very light
3 egg yolks
1 whole egg
3 tblsp cold water
1 tsp salt (I used Garlic)
Stir in and work with hands
2 cups shifted flour
1/2 cup Parmesan
2 to 4 tblsps of your favorite Italian herbs
The dough should be moist and slightly sticky, you may need to add more egg.
divide dough into 3 parts and roll out as thin as possible. Place dough between two towels and let sit until dough is partially dry (should have texture of chamois). then cut into thin strips and allow to finish drying. They can be frozen for future use.
Once it has finished drying boil until almost done and then drain. I then took a can of stewed tomatoes with garlic and basil and dumped that in the pot with about 1/3 of the noodles and simmered it until the noodles were done. Top with more parm and you are done.
I added another whole egg and a yolk to make the dough moist enough to roll right. Also as I wanted my pasta fairly dry you can increase the amount of tomatoes you use to your liking.
As a child I loved helping my mother make egg noodles, they were simple enough I could 'help' her mix and measure and not ruin anything. I also enjoyed snitching noodles as they were sitting to dry.