Thick Egg Noodles

For those of you who like nice, thick egg noodles, this is the ticket. They can be shaped or formed any way that pleases you.











6 eggs
3 Tbsp. oil
6 Tbsp. milk
3/4 tsp. salt
3/4 tsp. baking powder
4 1/2 cups flour


Put eggs and other liquids in bowl. Whip; add dry ingredients. Blend and knead. Roll with noodle cutter, pasta cutter, or can be hand cut with a knife. Let noodles dry for about 1/2 - 1 hour. Package and freeze or use what ever you need immediately.

I made this in a bread machine, then wrapped the dough in waxed paper and chilled for an hour. You can always cut this recipe in half for a normal family meal. The noodles are thick and go a long way. They are wonderful with chicken or beef and gravy.