Noodley Oodley

This Thanksgiving we renewed the tradition of being sick. For years and years we were always really sick on Thanksgiving day and missed the family gathering. We had a good couple of years, but this year I was down for the count. Before I was completely wiped out, I started preparations for our feast. Homemade noodles are a happy holiday memory for me from my Grandma Smith. Every Thanksgiving she would start the process days before and lay them out all over the counters to dry. The last few years (that we have been well) the kids and I have learned the art of noodle making and now enjoy noodle covered counters the days before Thanksgiving. It's our favorite part of the meal! A kind friend and neighbor brought us leftovers from their meal so we were able to enjoy a traditional Thanksgiving dinner complete with our noodles. We have much to be thankful for!
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Noodles

2 cups all-purpose flour
1/2 tsp salt
2 beaten egg yolks
1 beaten egg
1/3 cup water
1 tsp olive oil

1. In large bowl stir together 1 3/4 cups flour and the salt. Make a well in the center of the dry mixture. In a small bowl combine egg yolks, egg, water, and oil. Add to dry mixture; mix well.
2. Sprinkle kneading surface with remaining flour. Turn dough out onto floured surface and knead till dough is smooth and elastic (8 to 10 mins. total) Note: I use my Kitchen Aid with the dough hook attachment. Cover and let the dough rest for 10 mins.
3. Divide dough into 4 equal portions. On a lightly floured surface, roll each portion into a 12 inch square about 1/16 in. thick. Let stand, uncovered, about 20 mins. Loosely roll up dough jelly roll style and cut into 1/4 inch wide strips. Note: This doesn't work for me, so I just cut 1/4 inch wide strips from the flat square with a big butcher knife. You can then cut into 2-3 inch lengths, but we like to keep them looong.
4. To store cut noodles, spread on a wire cooling rack. Let noodles dry overnight or till completely dry It's about 2 days for us. Place in an airtight container and refrigerate up to 3 days or freeze for up to 18 months.
5. Cook noodles in boiling chicken broth until the broth is cooked down and thickened. It takes about 20-30 mins. Check it often so it doesn't stick to the bottom of the pot.

Serve over mashed potatoes. Additional gravy is optional!