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Egg Noodles
SUBMITTED BY:
Linda
PHOTO BY:
mammak
"This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough."
RECIPE RATING:
Read Reviews
(117)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
3 Min
READY IN
33 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
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DIRECTIONS
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
Allow to air dry before cooking.
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
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REVIEWS
Reviewed on Apr. 5, 2005 by HOLLY D
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HOLLY D
Apr. 5, 2005
Great tasting noodles. My Mom has used this recipe for years. To save time though, I suggest rolling the noodles out into desired thickness, and then rolling the dough into a log. Then starting at the end, slice the noodles into desired width. Afterwards, just toss them around until they are all uncurled into noodles. Will save you a ton of time from just slicing them while lying flat. Also keeps them more uniform in shape.
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31 users found this review helpful
Great tasting noodles. My Mom has used this recipe for years. To save time though, I suggest...
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Reviewed on Feb. 11, 2004 by
purduejennings
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purduejennings
Feb. 11, 2004
Easy and great tasting, just like my great grandma's. A secret ingredient that my great grandma used to add was a few drops of yellow food coloring. Makes your noodles look very yellow. Noone could figure out for years how her noodles were so yummy and yellow, always thought it was more egg yolk. She was 99 before she told anyone! Now the family secret is out!
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21 users found this review helpful
Easy and great tasting, just like my great grandma's. A secret ingredient that my great...
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Reviewed on Feb. 11, 2004 by
SUZ
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SUZ
Feb. 11, 2004
Excellent!! Decided to let my bread machine do the work. I put it on the pizza dough cycle which is a 50 minute dough cycle. When it was done I took it out, rolled it, cut it , dried it and we had it for supper!! Sooooo easy that way and so delicious!! Thanks!
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19 users found this review helpful
Excellent!! Decided to let my bread machine do the work. I put it on the pizza dough cycle...
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Reviewed on Jan. 28, 2004 by DANA CLARY
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DANA CLARY
Jan. 28, 2004
I used my Kitchenaid and dough hook, which was a lot easier. Rolled them out and used a pizza cutter to cut them. They were excellent!
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14 users found this review helpful
I used my Kitchenaid and dough hook, which was a lot easier. Rolled them out and used a pizza...
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Reviewed on Jan. 4, 2008 by Phil Evans
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Phil Evans
Jan. 4, 2008
Same basic recipe that my grandmother and great-grandmother (full Cherokee) used to use as a basic starter. I just taught my granddaughter the recipe and what can be done with it. Same recipe, rolled a little thinner, use a glass to cut out circles, fill, fold over, and crimp with a fork to makes raviolis. Make one inch balls with the dough and add to chicken or beef stew for great southern dumplings. A real American classic.
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11 users found this review helpful
Same basic recipe that my grandmother and great-grandmother (full Cherokee) used to use as a...
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Reviewed on Jan. 1, 2007 by
SPECK03
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SPECK03
Jan. 1, 2007
These were not bad, though I don't think my search for the perfect egg noodle recipe is over as yet. I think that 1/4 in. in thickness is way to thick, much better to stick to 1/8 inch. Also, I would recommend boiling the noodles in chicken broth for added flavor. I served these with the slowcooker beef stroganoff from this site, a fantastic dish that camouflaged whatever flaws the noodles may have had.
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11 users found this review helpful
These were not bad, though I don't think my search for the perfect egg noodle recipe is over...
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Reviewed on Sep. 13, 2006 by see
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see
Sep. 13, 2006
Good recipe. As others have said they are thick but great in stews. I cut down on time by using a pizza cutter to cut the strips and hung them to dry on stackable cookie racks. worked well
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11 users found this review helpful
Good recipe. As others have said they are thick but great in stews. I cut down on time by...
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Reviewed on Dec. 6, 2007 by
MOM2K&A
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MOM2K&A
Dec. 6, 2007
Super easy and good. I used my pasta machine to roll it out and had my 2 year old cut shapes with miniature cookie cutters. I didn't wait for the pasta to dry, I just added it to my boiing chicken soup. Yummy!
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9 users found this review helpful
Super easy and good. I used my pasta machine to roll it out and had my 2 year old cut shapes...
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Reviewed on Apr. 26, 2007 by Amelie
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Amelie
Apr. 26, 2007
Very tasty! Used this recipe to make lasagna noodles; everyone raved about how good and thin these were. No comparison to store-bought noodles. Can also add pesto, lemon zest and ground black pepper, chives, oil-packed sundried tomato, etc. for a nice change.
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9 users found this review helpful
Very tasty! Used this recipe to make lasagna noodles; everyone raved about how good and thin...
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Reviewed on Jan. 28, 2004 by SHANNON33
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SHANNON33
Jan. 28, 2004
I have been looking for a good egg noodle recipe for quite some time. This recipe was very simple to make and the entire family loved them!
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9 users found this review helpful
I have been looking for a good egg noodle recipe for quite some time. This recipe was very...
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