Homemade Noodles

I received a new cookbook for Christmas and made this recipe from it for our lunch on Christmas day. The recipe was requested and I wanted to share with you all. It is from the Better Homes and Gardens Cookbook (limited edition). Enjoy!

2 cups all-purpose flour
2 egg yolks - * can be substituted
1 egg, beaten
1/3 cup water
1 teaspoon cooking oil or olive oil

*Hint* for Yolkless Noodles prepare as is except substitute 2 beaten egg whites for the 2 beaten egg yolks and 1 beaten egg. Increase the oil to 2 teaspoons.

1. In large bowl stir together 1 3/4 cups of the flour and 1/2 tsp. salt. Make a well in the center of the flour mixture. In a small bowl beat egg yolks and whole egg. Add water and oil. Add egg mixture to flour mixture; mix well.

2. Sprinkle a clean kneading surface with the remaining 1/4 cup flour. Turn dough out onto a floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.

3. On a lightly floured surface roll the dough out into a rectangle. Let stand uncovered for 20 minutes. Lightly dust dough with flour and cut into 2-3 inch length.

4. To serve noodles immediately, bring water to boil and place noodles into boiling water and boil for 1 1/2 to 2 minutes.

5. To store noodles, let them dry on wire cooling rack for about an hour or until completely dry. Place in airtight container and refrigerate for up to 3 days. Or dry the noodles and place in a freezer bag or freezer container, freeze for up to 8 months.