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Egg Noodles Recipe
|All purpose flour||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1124 Calories from Fat 173
% Daily Value*
Total Fat 19 g29.8%
Saturated Fat 6.2 g31.2%
Trans Fat 0 g
Cholesterol 766.7 mg
Sodium 3972.4 mg165.5%
Total Carbohydrates 193 g64.3%
Dietary Fiber 6.8 g27%
Sugars 1.3 g
Protein 39 g78.5%
Vitamin A 17.8% Vitamin C
Calcium 12.4% Iron 76.5%
*Based on a 2000 Calorie diet
Add egg yolks, egg and salt; mix thoroughly.
Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll.
Divide dough into 4 equal parts.
Roll dough, one part at a time, into paper-thin rectangle on well-floured cloth-covered board (keep remaining dough covered).
Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/8 inch strips for narrow noodles, 1/4-inch strips for wide noodles.
Unfold strips and place on towel until stiff and dry, about 2 hours.
Break strips into smaller pieces.
Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 5 to 7 minutes; drain.
Food Processor Directions: Place flour, egg yolks, egg, salt and 1/2cup of the water in workbowl fitted with steel blade.
Cover and process until mixture is moist and crumbly, about 10 seconds.
Add remaining water, if necessary, by tablespoonfuls; cover and process until dough forms a ball, 10 to 15 seconds longer.
Continue as directed.
Cornmeal Noodles: Substitute 1/2 cup corn-meal for 1/2 cup of the flour.
Sesame Seed Noodles: Substitute 1/3 cup sesame seed for 1/3 cup of the flour.
Do not fold dough; cut with serrated knife.