MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Wheat Egg Noodles or Dumplings
 Categories: Five, Pasta
      Yield: 1 Batch
 
      4 tb Ground flax seed
      2 c  Whole wheat flour
      2 lg Eggs
      1 ts Salt
      1 ts Baking powder *
           Water as needed
 
  * Why put baking powder in noodles, anyway? Egg noodles
  tend to be a little lighter in texture than regular pasta,
  and it's baking powder that gives them that boost.
  
  Combine flax seed, whole wheat flour, egg and salt in a
  medium bowl. Add and mix in 1 tablespoon of water at a
  time, until the dough is no longer sticky.
  
  Roll the dough out in a rectangle shape, as thin as you
  can. If it shrinks back, let it rest for about 10 minutes,
  then try again. Carefully roll it up like a jelly roll.
  Using a very sharp knife, cut it into 1/2 inch sections.
  Unroll the pieces, put unto a baking sheet with flour on
  it and let it rest/dry until you are ready to use it.
  
  P.S. These freeze well in ZipLoc bags.
  
  Adapted from a recipe of my Grandmother, Helen E. Moore
  
  Uncle Dirty Dave's Kitchen
 
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