Genuine Egg Noodles

Genuine Egg Noodles

11

"These egg noodles are the original egg noodles. "
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Ingredients

3 h 50 m servings 271 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine flour, salt and baking powder. Mix in eggs and enough water to make the dough workable. Knead dough until stiff. Roll into ball and cut into quarters. Using 1/4 of the dough at a time, roll flat to about 1/8 inch use flour as needed, top and bottom, to prevent sticking. Peel up and roll from one end to the other. Cut roll into 3/8 inch strips. Noodles should be about 4 to 5 inches long depending on how thin it was originally flattened. Let dry for 1 to 3 hours.
  2. Cook like any pasta or, instead of drying first cook it fresh but make sure water is boiling and do not allow to stick. It takes practice to do this right.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

My noodles turned out well overall. The main complaint I have with this recipe is that no ballpark amount of water is indicated, and I initially added too much (even though I've made similar egg...

Most helpful critical review

good recipe but my best friend (zach) and i (trey) did it in 15 minutes not 3h and 50m and it took 5m of prep and then we let it dry for about 5m then we put it in with our chicken and chicken b...

My noodles turned out well overall. The main complaint I have with this recipe is that no ballpark amount of water is indicated, and I initially added too much (even though I've made similar egg...

Easy to make and traditional home cooking at its best, my family went wild for these noodles in simple chicken soup.

Although I used the recipe as a rough guideline (I'm one of those cooks that dosen't really measure anything unless baking) it's easy enough for even a novice cook to make an excellent meal. Be...

This is the way my mother and I made noodles, with the exception of the furham wheat flour. The rolling and cutting instructions are right on. Drying is important. I've always liked my noodles...

good recipe but my best friend (zach) and i (trey) did it in 15 minutes not 3h and 50m and it took 5m of prep and then we let it dry for about 5m then we put it in with our chicken and chicken b...

Great recipe when you think that you have them rolled thin enough roll them more. I cooked them fresh stir gently and be sure your broth is at a good rolling boil. Do not over cook.

I don't know what I did wrong, but these noodles turned out terrible, too hard, not a good flavor.

Tasted pretty good. I used 5 eggs and maybe 1/2 cup water. I think I rolled them to thick. But I'd try it again.

I use 3 half shells of water and then a little more if needed