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Oodles of Noodles Recipe

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My mom made the most delicious noodles using our own farm-fresh eggs. She rolled out the dough paper-thin on our big dining room table.—Karen Ann Bland, Gove, Kansas

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Oodles of Noodles Recipe

Prep: 50 min. + standing Cook: 15 min.

Yield: 9 Servings

50 15 65

Ingredients

3-1/4 to 3-1/2 cups all-purpose flour
3/4 teaspoon salt
6 eggs, beaten

Directions

In a small bowl, combine 3-1/4 cups flour and salt. Make a well in the center. Pour eggs into well. Stir together, forming a dough. Turn dough onto a floured surface; knead for 3-4 minutes or until smooth, adding remaining flour if necessary.
Divide into nine portions; cover and let rest for 15 minutes. Roll each portion into a 12-in. x 5-in. rectangle. Roll up jelly-roll style, starting with a short side; cut into 1/4-in.-thick strips. Unroll noodles and allow to dry on kitchen towels for 1 hour before cooking.
To cook, fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles; cook for 9-12 minutes or until tender. Drain. Yield: 9 servings.

Editor’s Note: After drying, noodles may be stored in the freezer for up to 2 months if desired. Using waxed paper, store noodles in layers in an airtight container. Frozen noodles are ready to cook.

Nutritional Facts 3/4 cup equals 212 calories, 4 g fat (1 g saturated fat), 141 mg cholesterol, 244 mg sodium, 35 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Oodles of Noodles in Taste of Home April/May 2009

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Oodles of Noodles

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Reviewed on Nov. 03, 2011 by hessiljodi

I really enjoyed making these noodles with my family... We all really loved them :0)

Reviewed on Nov. 18, 2009 by marybones10

I have made noodles for 34 years and I think my receipe is better, plus I cook noodles in chicken broth for more flavor, not water

Reviewed on Sep. 11, 2009 by Ladysmith94

This is the same basic recipe I use, but I cook the noodles in chicken broth. My mother added them to her beef vegetable soup,letting them cook in the broth. This was my favorite meal when I was growing up.

Reviewed on Apr. 19, 2009 by palogsdon

My mother used this same recipe when I was a girl. I am 60 yrs old and it is still a favorite in our house hold. Have now taught my granddaughter. Wonderful noodles.

Reviewed on Apr. 11, 2009 by Grammy5

I am on a restricted diet and wondered if egg beaters could be used in this recipe.

Reviewed on Apr. 03, 2009 by gr8debster

I'd love to see the recipe mentioned in the magazine - for the noodles with ham & peas?

Thanks

Reviewed on Apr. 02, 2009 by bigmo9193

My ambitious 15 yr old daughter made these and they turned out delicious. I made the Chicken with Garlic Sauce recipe from QC 2007 pg 246 for the topper to the noodles. My entire family loved it!

Reviewed on Mar. 31, 2009 by pielady3

the receipe above calls for 6 eggs, in the magazine, it tells about her separating the yolks from the whites, I don't understand the difference

Reviewed on Mar. 26, 2009 by dnvrbronco

I want the ham and beans with noodles that Karen talks about in the article. Why no recipe?

Reviewed on Mar. 19, 2009 by julmoore

I freeze mine on a cookie sheet and then put them down in a gallon bag. Can get out how many I will need, don't thaw them out, straight into the boiling broth, or water.

Julmoore

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