Egg Noodles Recipe - Allrecipes.com
Egg Noodles Recipe
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Egg Noodles
Freshly made egg noodles jazz up all your favorite pasta dishes. See more
  • READY IN 33 mins

Egg Noodles

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    3 mins
  • READY IN

    33 mins

Directions

  1. 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.
  2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
  3. Allow to air dry before cooking.
  4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
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Reviews More Reviews

Most Helpful Positive Review
Apr 05, 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.

 
Most Helpful Critical Review
Jan 10, 2011

I really disliked these. They tasted too much like flour to me, and in my opinion needed to be A LOT thinner.

 
Jan 04, 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.

 
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!

 
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!

 
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!

 
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.

 
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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Nutrition

  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 35 g
  • 11%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 95 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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