1 T salt
1 C. flour
10 egg yolks (reserve whites for other recipe)

Start 4-6 cups of water in large pot with 1 T. salt to a rolling boil. Put 1 C. flour in deep bowl. Make a “well” in the center. Put 10 egg yolks in the center. Begin to blend slowly with fork until all flour is included being careful to keep it very sticky. If it begins to get dry add either 2 more yolks and/or 2 T. water. Continue blending with spatula. Force sticky mixture through a colander with spatula as rapidly as possible into boiling water. May need to use mits to avoid steam. Stir to make sure no noodles stick on bottom. Boil 7 min. and drain. Serve plain or with stroganoff or goulash.

Sharon Bancroft ©1999