Homemade Egg Noodles
|Flour||1 1⁄3 Cup (21.33 tbs)|
|Eggs||2 , well beaten|
Combine the flour and eggs in a bowl and mix well, adding a little water if necessary to keep the dough soft.
Shape into a ball.
Knead the dough on a well-floured cloth-covered board until smooth and elastic.
Let stand, covered, in the refrigerator for 1 to 2 hours.
Divide the dough into 4 equal portions.
Roll the dough one portion at a time into paper-thin rectangles, keeping unrolled portions covered.
Place on towels to dry for about 2 hours.
If dried too much, the dough will crumble.
Cut crosswise into narrow 18 inch strips.
Cook in boiling chicken broth for a few minutes or until tender
Serving size: Complete recipe
Calories 750 Calories from Fat 103
% Daily Value*
Total Fat 12 g17.8%
Saturated Fat 3.4 g16.8%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 143.3 mg6%
Total Carbohydrates 128 g42.6%
Dietary Fiber 4.5 g18%
Sugars 1.2 g
Protein 30 g59.6%
Vitamin A 9.7% Vitamin C
Calcium 7.8% Iron 53.1%
*Based on a 2000 Calorie diet