Ingredients
- 3 large eggs
- 2 large egg yolks
- ¼ cup water
- 1 teaspoon sea salt
- 3 cups all-purpose flour, or more as needed
- 2 (32 ounce) cartons chicken broth, or as needed
Why Everyone Loves This Recipe
Tips From The Kitchen
- Use fresh vegetables for the best texture and taste.
- Stir-fry ingredients on high heat to preserve their color and crunch.
Step 1
Whisk together the eggs, egg yolks, water, and salt in a bowl until everything is well combined. Gradually beat in 2 cups of flour, then stir in another cup with a wooden spoon. Keep adding flour little by little until the dough gets thick enough that it’s tough to stir. Divide the dough into four equal portions.
Step 2
Sprinkle plenty of flour over a pastry cloth, your rolling pin, and four sheets of waxed paper. Roll each dough ball out on the floured cloth until it’s about 1/8 to 1/4 inch thick. Let the dough rest for 45 minutes, then carefully flip each piece (it might be a bit tricky because it will be stiff) and let them sit for another 45 minutes.
Step 3
Once the dough has rested, stack the sheets on top of each other and slice them into noodles. Spread the noodles out and let them air dry for about three hours.
Step 4
When you’re ready to cook, bring a large pot of chicken broth to a boil. Add the noodles and cook them uncovered for 15 to 20 minutes, or until they’re tender and the broth has thickened nicely. Enjoy!
