Serves: 6

1. Mix flour and salt in medium bowl. Make a well in center of flour mixture. Add egg yolks, egg and water to well mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, mix in enough flour to make dough easy to handle.)

2. Divide dough into 4 equal parts. Roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick, on lightly floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for medium noodles or 1/2-inch strips for wide noodles. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)

3. Break strips into smaller pieces. Heat 4 quarts water (salted if desired) to boiling in 6- to 8-quart saucepan add pasta. Boil uncovered 5 to 7 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.

*If using self-rising flour, omit salt.

Cracking Eggs

If you find yourself always picking bits of eggshell out of the dish you're making, read on. Eggshells are less likely to splinter if they are cracked on a flat surface rather than on the edge of the mixing bowl. Try it the next time you need to crack open raw eggs.

NUTRITION FACTS: 1 Serving (about 3/4 cup): Calories 190 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 140mg Sodium 410mg Carbohydrate 32g (Dietary Fiber 1g) Protein 7g % DAILY VALUE: Vitamin A 5% Vitamin C 0% Calcium 2% Iron 12% DIET EXCHANGES: 2 Starch 1/2 Fat

Cornmeal Noodles: Substitute 1/2 cup cornmeal for 1/2 cup of the flour.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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