6 egg yolks.
1 whole egg.
2 cups flour.
Salt.
Place the flour and salt on the working surface. Mix eggs and pour into center of flour. Mix
together and knead dough until stiff and elastic. Wrap in plastic and allow to set for one
hour. Roll out with rolling pin. Run through noodle machine to thin
dough and cut noodles. Roll cut noodles into "nests" and allow them to dry. Noodles can be stored in a zippered bag.
Butterballs:
8 cups toasted breadcrumbs
4 sticks salted butter (clarified and slightly browned)
3 tsp allspice
3 tsp salt
13 x-lg whole eggs
3 cups heavy cream (yes that much!)
Temper butter (cooled), Cream and eggs so it doesn't curdle (will look slightly curdled). Mix in dried, toasted bread crumbs. Form into balls about the size of a quarter, start with one and boil to see if it sticks together. Add milk to thin, flour if it is too wet or eggs if they need a binding agent.
Freeze overnight, then store in a zippered bag.
To serve: Bring chicken broth to a boil and boil butterballs for about 5 minutes, or until they float. Add noodles and cook for just a few minutes.
Noodles and butter balls can be served as soup, or drained and placed into a casserole to be served as a side dish.
