I had my husband's great aunt show me how to make her noodles today. Here are my notes.
  1. Start with 5 egg yolks and one whole egg. Add 1/2 teaspoon of salt and beat together.
  2. Add some flour. We didn't measure. Keep adding until the dough is really stiff and you can't incorporate any more flour. I'm guessing at least a cup and a half.
  3. Take a big cutting board and flour it heavily. There is apparently no such thing as too much flour here. Turn out the dough, form a ball or disk and roll it out a bit. Flip it over and keep rolling.
  4. Check to make sure the dough is not sticking to the board. Going for paper thin here. If it's kind of sticky, let it dry out a bit before rolling up.
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  5. Start at a short end and roll the dough into a log. Not tight - about 2-3 inches wide is fine. Let it dry out a bit, then cut into very narrow strips.
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  6. Once it's all cut, use fingers to separate pieces. More drying.
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  7. Keep drying.
  8. She said these really can't be too dry. Or have too much flour.
  9. Divide in half and put in gallon bags. Throw all the excess flour in there too. Toss in the freezer.
  10. So, here's the part I have only been told, but haven't done yet...
  11. Bring two quarts of chicken broth to a boil in a stockpot. Add salt. Toss in the noodles - straight out of the freezer. Bring back to a boil then lower the heat and let simmer.
  12. Stir often. If it gets too thin, add flour.
  13. I got conflicting info on the amount of time - at least 30 minutes, possibly an hour.
  14. Best served on Thanksgiving over a big scoop of mashed potatoes.