Betty Crocker's Egg Noodle recipe averages a rating of 4.5 out of five stars on the company's website. To prepare the noodles, combine 2 cups of all-purpose or whole wheat flour and 1 teaspoon of salt. Make a well in the center of the mixture.
Put 3 large egg yolks, 1 large egg and 1/3 to 1/2 cup of water into the well. Mix thoroughly. Add a little more water if the dough is dry, but add a little more flour if it is sticky. The dough should be easy to handle.
Split the dough into four equal sections. Roll out parts one at a time, making rectangles 1/16- to 1/8-inch thick. When not working with a section, keep it covered.
Before cutting the noodles, fold each rectangle in half. Cut strips 1/8-, 1/4- or 1/2-inch wide, depending on preference. Unfold the noodles gently.
To dry the noodles, hang the strips on a pasta rack. Alternately, spread them in one layer on floured kitchen towels. Let them dry for at least 30 minutes.
Before cooking, break the strips into shorter pieces. Boil 4 quarts of water in large pot, optionally adding salt. Boil the noodles for seven to nine minutes. Do not cover. Stir occasionally.
When pasta starts to float to the surface, test to see if it is done. When it's finished cooking, drain and serve.