Grandmom's Noodles

Ingredients

3 c. Flour

2 Eggs, beaten

Milk or Cream

Cornmeal

DIRECTIONS

Put the flour into a large mixing bowl. Make a well in the center of the flour. Crack both eggs into the well. Pour enough milk into one of the egg shell halves to fill it twice. Add the milk or cream to the well. Mix the flour into the egg/milk mixture from the center outward. Continue to mix until all the flour is incorporated. Knead the mixture until the dough is smooth and not-sticky, but still elastic. Cover with a damp towel and let rest for 20 minutes.

Divide the dough into 4 equal parts. Place one part on a lightly floured board. Keep the other three parts covered with the damp towel until you are ready for them. Shape the dough on the board into a rectangle and then, with a heavy rolling pin, roll out the dough to about 1/4" thickness. Sprinkle lightly with cornmeal or flour to prevent it from sticking to iteself and roll lengthwise. Take a very sharp knife and cut the roll into strips about 1/4" wide. Carefully unroll the strips and place on a drying rack or a dishtowel which has been lightly dusted with flour. Repeat with the remaining 3 parts of the dough.

To cook, boil about 6 quarts of chicken broth (I use College Inn) and place the noodles into the broth. Boil for about 20 minutes. Serve immediately.