- 5 cups all purpose flour
- 1 pinch of salt
- 12 Martin’s egg yolks
- 3 Martin’s whole eggs
- ¾ cup cold water
Mix the flour and salt together, make a well in the center, and add the egg yolks and whole eggs. Using a fork, mix until you don’t have any more liquid. Drizzle water and mix until the dough starts to form a ball. (You will need to flour your hands and knead the dough.) Keep mixing until all the flour has been absorbed into the ball. Dough should become stiff, which will take a little extra effort to mix. Put the dough ball in a plastic bag or airtight container for ½ an hour or overnight, so the moisture can spread thoroughly through all the flour.
Sprinkle another ¼ cup of flour onto your working surface. Roll out the dough with a floured rolling pin. Keep lifting the dough, to be sure it doesn’t stick to the work surface. Roll the dough until it is thin ¼ inch maximum, (less is better.) Cut the dough into strips with a pizza cutter or knife. You can cut them to length as well or break them after they are dry.
Allow them to dry, spread out on a clean tablecloth, or you can cook them immediately. When they are dry, store them in an air-tight container for up to one month.
Cook in boiling water until desired tenderness. Enjoy them in your favorite recipes like chicken noodle soup or chicken alfredo.