1 1/2 Cups All-purpose flour
1/2 Cup Cornmeal
3 Egg yolks
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.
8 1/2 CUP SERVINGS