Homemade Egg Noodles
Recipe: #22062
December 09, 2015
Categories: Side Dishes, One-Pot Meal, Sugar-Free, Vegetarian, Flour, Kosher Dairy, more
"Truely the best, you won't go near store bought again after you try this and so freakin easy! The best for soups, make lots you can freeze them for up to 2 months"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (210.6 g)
- Calories 638.8
- Total Fat - 34.2 g
- Saturated Fat - 12.1 g
- Cholesterol - 1370.4 mg
- Sodium - 661.3 mg
- Total Carbohydrate - 52.2 g
- Dietary Fiber - 1.7 g
- Sugars - 0.9 g
- Protein - 27.5 g
- Calcium - 174.6 mg
- Iron - 4.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Beat the eggs until light and fluffy. Add the remaining ingredients. Knead until smooth, about 3 minutes..
Step 2
Roll out on a floured surface to about 1/8" thickness. Cut into strips, I use a pizza cutter for this.
Step 3
You can store them in the fridge for 2-3 days or in the freezer for 1-2 months.
Step 4
Cook 7-9 minutes in boiling water. Serve any way you like, but best in soups.
Tips
No special items needed.