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Post script on the egg noodles: I would imagine they freeze fairly well, although I haven't done it myself.

Egg noodles are good for yolks, too. I usually use about 2c flour, 2tsp baking powder, 1 tsp salt, 4 - 5 egg yolks, 3/4 cup milk (enough to get the consistency of the dough right). When mixed, I roll it out and cut it into noodles. The texture is better (I think) if they dry for an hour or two...