Genuine Egg Noodles Recipe - Allrecipes.com
Genuine Egg Noodles Recipe
  • READY IN ABOUT 4 hrs

Genuine Egg Noodles

Recipe by  

"These egg noodles are the original egg noodles. "

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 10 mins
  • READY IN 3 hrs 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2007

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 noodles before). I had to add a lot more flour to counteract my mistake, and it may have impacted the flavor. To dry these noodles faster I spread them on cookie sheets and put them in an oven set to 175 for about 35 minutes. It worked very well. I suggest making a big batch (maybe double or triple) and freezing them to keep on hand so that you can have homemade taste without all the prep work each time!

 
Most Helpful Critical Review
Jul 30, 2009

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 broth to make chicken and noodles

 
Dec 07, 2003

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

 
Apr 03, 2008

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. Being single it's easy to slip into eating fast food day after day, but having simple and easy to follow ways to make childhood fravorites saves not only money, but also our health. Thank you for the Recipe (I never had made egg noodles before, despite cooking nearly every day for almost 6 years)

 
Aug 31, 2009

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 quite thin but never even guesstimated the thickness. These, when dried will freeze very well so you can always have them on hand when you need/want them. Thanks for the post cause "the old ways" are being forgotten along with the art of cooking.

 
Dec 30, 2009

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.

 
Oct 19, 2004

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

 
Oct 26, 2009

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.

 

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Nutrition

  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 46.6 g
  • 15%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 8.1 g
  • 33%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 294 mg
  • 12%

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

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