You must be logged in to post a review.
Egg Noodles are so simple to make that I am ashamed that I have waited this long to make them. My mother gave me the recipe that was handed down from my great-grandmother. The kids are delighted whenever they see them being rolled out and I am looking forward to making them for future generations.
Beat the eggs until light and fluffy. Add cold water and salt. Stir in flour with a spoon and then use your hands to combine, as the mixture comes together. This is a very dense dough and will be the consistency of play dough. Keep squeezing in pieces of dry flour until you have a ball about the size of a softball.
Divide into 3 pieces and roll on a floured surface until very thin. Use a pizza cutter to create strips of desired width. With floured hands, place pieces on a cookie sheet and repeat these steps with the remaining dough.
If you like chewy and slightly tough noodles, leave them to dry, spread out on the cookie sheet, overnight. I just add them to the soup and cook until done, about 10 minutes. The flour on the outside of the noodles will thicken your broth.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!