Chyrel's Recipes From Friends
Cornmeal Noodles


1 1/2 Cups All-purpose flour
1/2 Cup Cornmeal
3 Egg yolks
1 Egg
1 ts Salt
1/3-1/2 Cup Water
3 Quarts water
1/4 ts Salt, if desired

If using self-rising flour omit The 1 teaspoon salt Mix flour and cornmeal.

Make a well in center of flour. Mix in egg yolks, egg and 1 teaspoon salt thoroughly. Mix in 1/3 to 1/2 cup water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts.

Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for wide noodles.

If using pasta machine, pass dough through machine until 1/16-inch thick. Unfold strips and place in single layer on towels about 2 hours or until stiff and dry.

Break strips into smaller pieces. Heat 3 quarts water to boiling. Stir in 1/4 teaspoon salt and the noodles. Cook 5 to 7 minutes or until almost tender; drain. (To cook half of the noodles, use 2 quarts of water.



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