Noodles for Thanksgiving by Grandma

Ingredients

• 3 large eggs
• 2 large egg yolks
• ¼ cup water
• 1 teaspoon sea salt
• 3 cups all-purpose flour, or more as needed
• 2 (32 ounce) cartons chicken broth, or as needed

Step 1

In a bowl, whisk together the eggs, egg yolks, water, and salt until everything is blended. Start mixing in 2 cups of flour with an electric mixer, then stir in another cup of flour using a wooden spoon. Keep adding more flour little by little until the dough is thick enough that you can still stir it. Divide the dough into four equal balls.

Step 2

Dust your pastry cloth, rolling pin, and four sheets of waxed paper generously with flour. Roll out each ball of dough on the cloth until it’s about 1/8 to 1/4 inch thick. Let the dough rest for 45 minutes, then carefully flip each piece over (this part can be tricky!) and let them rest for another 45 minutes.

Step 3

Once the dough has rested, stack the sheets and slice them into noodles. Spread them out and let them dry for around 3 hours.

Step 4

When you’re ready to cook, bring a big pot of chicken broth to a boil. Add the noodles and cook uncovered for 15 to 20 minutes, until they’re soft and the broth has thickened nicely.