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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.
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victoria on 3.10.2012
Can these also be made with a KA? And is their a way to dry them and preserve them for a few days time or week to make in advance? Thanks!