DebLuvsQuiltng

Halo, I have found this also to be the right proportion. My BC cookbook calls for three yolks and 1 whole egg. My mother's noodles were always better than mine. I asked one day, what did you do with all the (leftover) whites. She said, I just used half the eggs.. the whole eggs!! I think it makes them fluffier than heavy yolks.

The Babe

Tesspug, I have never cooked a brisket. How did your mother go about it. Is it browned first and liquid added? Also, is it cooked on top of the stove or in the oven? Any help you can give me will be greating appreciated. Thank you so much. Dixie

SewExtremeSeams

Thanks Craftybear!

Cosy

My grandma's recipe:
4 cups flour,1 tsp salt mix together
put in a pile on the table, make a well in the center pull the flour away from the center so the table is bare in the middle, surrounded by flour.
4 eggs
crack into a cup. fill half of one egg shell with water twice, add to the egg, beat with a fork.
pour the egg/water into the well in the flour. Use the fork at first, then your hand to draw the flour into the egg, until you have a fairly stiff dough. You may not use all of the flour. Form the dough into balls somewhat smaller than a tennis ball. keep the balls covered until ready to use.Roll one ball at a time as thin as you have patience for, using enough flour to prevent sticking. Stack the rolled out dough, with flour sprinkled generously between layers then roll up like a jelly roll. Slice as thin as you like, Unroll and separate the strands, hang over a broomstick to dry. You can store these in a plastic bag in the refrigerator. When ready to use, drop desired amount into hot boiling stock, (soup or whatever) cook until soft. Haven't thought about this for years. Have to make it again. Makes LOTS of noodles!

Butterflyblue

My mom likes to make noodles at holidays. I do them once in awhile, just using the recipe from the Better Homes and Gardens cookbook. I have really enjoyed reading everyone's stories and different noodle-making methods. Gives me some new ideas.