6 egg yolks
2 whole eggs
1 Tbs. Salt
2 C flour (approximately)
Beat eggs with salt and gradually add flour. Roll very thin. Allow to dry approximately 30 minutes or until edges feel dry. Roll sheets together and slice very thin.
Cook in broth or use as you would dry noodles, watching cooking time. These noodles will cook quicker than store-bought noodles.
Ginny Krocker, in memory of Dorothy Hibbs