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Loanding
Grandma made these noodles every Thanksgiving and Christmas.
Ingredients
- eggs: 3 piece
- egg yolks: 2 piece
- water: 0.25 cup
- sea salt: 1 tsp
- all-purpose flour: 3 cups (or more if needed)
- chicken broth: 2 cartons (32 ounce cartons, or as needed)
Metric Conversion
Stages of cooking
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Combine eggs, egg yolks, water, and salt in a bowl; beat with an electric mixer until combined. Beat in 2 cups flour. Mix in 1 cup flour with a wooden spoon. Add more flour to make it as thick as you can stir. Divide dough into 4 equal balls.
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Generously dust a pastry cloth, a rolling pin, and 4 sheets of waxed paper with flour. Roll each ball of dough on the pastry cloth until 1/8 to 1/4 inch thick. Let dough sit for 45 minutes. Flip each piece of dough (it will be hard to flip) and let sit for another 45 minutes.
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Stack pieces of dough together and cut into noodles. Let noodles dry for about 3 hours.
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Bring chicken broth to a boil in a large pot. Add noodles and cook, uncovered, until soft with no bite and the broth has thickened, 15 to 20 minutes.
