Egg Noodles

by Anita Niemann (Laurel Horky Malloy’s Grandmother)

In some ways, Laurel’s grandmother is a German version of Nonna.

Ingredients:
2 eggs
pinch salt
1/2 to 1 cup flour

Directions:
1. Cut a large brown bag so it lies flat. Sprinkle with flour.
2. Put 2 eggs in a large bowl, add salt, and beat with a fork. Add handfuls of flour, mixing with fork between each handful, until dough is stiff.
3. Divide dough and roll it flat on bag. Let dry until no longer wet, but still flexible, turning once. Do not over-dry. Drying will take 1-2 hours, depending on humidity.
4. When dry, roll up like a rolled newspaper.
5. Make a diagonal cut off first one corner of roll, then the other, leaving a triangular point. Then cut off remaining triangle, so end is again straight. Repeat. Do not cut straight across, like a jelly roll, or noodles will be too long. Do not unroll.
6. Using a large pot, bring water to boil. Add cut noodles. Boil noodles about one minute. (Take off when it comes to full boil.)
7. Drain and rinse with hot tap water. Let drain.
8. Brown margarine and pour over noodles.