2 cup all-purpose flour ½ teaspoon salt 2 egg yolks 1 egg ⅓ cup water 1 teaspoon vegetable oil or olive oil All-purpose flour
Drying Directions
To dry cut noodles, spread noodles on a wire rack or hang them from a pasta-drying rack or clothes hanger. Let pasta dry for up to 2 hours. Place in an airtight container and store in the refrigerator for up to 3 days before cooking. Or dry the noodles for at least 1 hour; place them in a plastic freezer bag or freezer container. Seal and freeze for up to 8 months before cooking. Add 1 to 2 minutes to cooking time for dried or frozen noodles. Prepare Homemade Egg Noodles as directed through Step 2. Wrap dough in plastic wrap and place in airtight freezer container; seal and freeze for up to 3 months. Thaw completely in the refrigerator; continue with Step 3.
