Homemade Noodles

Ingredients

4 cups sifted flour
1/2 teaspoon salt
4 Roberts Eggs
5-6 tablespoons cold water

Preparation

Sift flour and salt together in a large bowl; make a well in center of flour. Add eggs, 1 at a time, mixing slightly after each addition. Gradually blend in water and mix thoroughly to make a stiff dough. Knead dough on a lightly floured surface until smooth. Cover dough and let rest about 5 minutes. Roll dough 1/8 inch thick on a lightly floured surface. Lift dough gently and turn over; continue rolling until paper thin; allow to dry for 45 to 60 minutes. Cut dough lengthwise into 3 inch wide strips. Stack strips on top of each other; slice crosswise into short strips 1/8 to 1/4 inch wide. Separate noodles and allow to dry thoroughly. If not cooked immediately after drying, noodles can be stored in a tightly covered container.

Yield: about 14 cups uncooked noodles

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.