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.
Originally Posted by
Halo
I've made home made noodles all my life. I only use 2 eggs to one cup of flour, half tsp salt, & half tsp baking powder.
Then after I mix & roll out, I flour it heavely & roll it into a log & slice the log the thickness I want the noodles to be. Then unroll the slices. Very yummy. Much better than the bought ones.