In celebration of National Noodle Month (who knew there was such a thing), I’m sharing a 1959 recipe for old-fashioned homemade egg noodles.

Delicious 4-ingredient noodles, better than any dried noodles that come in a bag, they cook up rich, tender and flavorful.

Use these noodles in any of your favorite recipes that call for noodles or pasta including soups, stroganoff, goulash, tuna noodle or as an easy and satisfying side-dish smothered in butter, Parmesan cheese and herbs. For a lighter option, toss noodles with olive oil, garlic and fresh vegetables.

Fresh uncooked noodles can be stored in the refrigerator for two to three days, dusted with flour and sealed in airtight containers or frozen for up to three months. Freeze on baking sheets before transferring to freezer bags.

Homemade Egg Noodles

3 large egg yolks

1 whole large egg

3 T. cold water

1 tsp. salt

2 cups flour

Directions: Beat together egg yolks and whole egg until very light. Beat in salt and cold water. Stir and work flour in gradually with hands to make a stiff dough (may look rough.)

Divide dough into three pieces. Turn dough out onto floured surface and knead 8 to 10 minutes till it becomes smooth and elastic. Add a little more flour if dough feels sticky.

Wrap dough tightly in plastic wrap and allow to rest at room temperature for 30 minutes to relax the gluten.

Divide dough into 3 pieces and roll each portion out on a floured surface till paper thin. Roll each piece up like a jelly roll and cut with a sharp knife or pizza cutter to make strips 1/8-inch wide for fine noodles and 1/2-inch for wide noodles, dusting noodles with flour while cutting to prevent sticking. Shake out the strips and allow to dry slightly about 15 minutes on dish towels before cooking. If desired, noodles may be dried completely.

Cook fresh noodles in a large pot of boiling salted water about 2 minutes till tender. Cook dried noodles 12 to 15 minutes, or till tender. Drain well and serve with butter or in your recipe. If desired use dry noodles in soups, adding to broth near the end of cooking. Makes about 6 cups cooked.