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2 cups of white rice flour
1 teaspoon of sea salt
3 egg yolks
1/2 cup of water
Turkey or chicken stock
Blend flour and salt in electric mixer with dough hook. With your hand make a "well" in center of flour. Beat egg yolks, pour into "well" and mix with flour. Add water 1 tablespoon at a time, until dough is stiff but easy to roll.
1 teaspoon of sea salt
3 egg yolks
1/2 cup of water
Turkey or chicken stock
Blend flour and salt in electric mixer with dough hook. With your hand make a "well" in center of flour. Beat egg yolks, pour into "well" and mix with flour. Add water 1 tablespoon at a time, until dough is stiff but easy to roll.
Divide dough into four equal parts. Roll dough, one part at a time, into paper-thin rectangle on a well-floured, cloth-covered board. (Keep remaining dough covered.) With a sharp knife cut a few noodles at a time. (Grams likes to make them about 1/8" wide and 2" long. If you like wider noodles, cut them about 1/4" in width.) Shake out strips and place on towel overnight.
To cook noodles: In a 3-quart pot, add 1 tablespoon salt to 3 cups stock. Use about 2-1/2 cups water to 1 cup turkey or chicken broth. (Christina prefers turkey broth.) Bring to a boil and add noodles. Turn down heat and cook until tender, approximately 15 - 20 minutes.
Christina recommends serving with turkey and green beans.
Christina recommends serving with turkey and green beans.
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