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Ingredients: 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 Method: 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. 8 1/2 CUP SERVINGS |
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