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GERMAN EGG NOODLES 
3 - 3 1/2 c. flour
12 yolks + 1 whole egg
2 tsp. salt
Approx. 4 qts. chicken, turkey or beef broth

Beat eggs and salt with fork to mix salt. Gradually add 1 cup flour until mixed. Add more flour a little at a time until too thick to stir. (Playdough consistency.) Hand knead with more flour until no longer sticky. Separate into 4 balls to make it easier to work with. Roll out on floured board or counter until almost thin enough to see through. Dry several hours turning over with spatula to loosen from surface, occasionally.

If weather is damp, it will take longer. Stack all four sheets together, brushing any excess flour off and roll jelly roll fashion. Slice diagonally the width you want. To keep noodles from being too long, slice diagonally the other direction (like the point of a pencil). Continue slicing first one side, then the other, keeping the point, until all are cut. If noodles seem to be sticky when cutting, unroll and dry longer. If they crumble, they were dried too long. They will taste fine even though crumbled, but you could call them something else - maybe noodlettes!

After all are cut, spread out and dry about 30 minutes more, otherwise they tend to stick together when cooked. Bring broth to a RAPID boil. Add noodles and cook about 5 minutes. Broth will thicken slightly due tot he flour on the outside of the noodles. This goes wonderfully with a holiday turkey or beef roast. Dried noodles may be stored in refrigerator a few days or may be frozen.

CAUTION: This recipe may take trial and error method to get used to making, but once you get the hang of it, they are well worth the effort.

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