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Homemade Egg Noodles's picture
  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

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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


Homemade Egg Noodles Recipe