—Mary Stout, Topeka, Indiana
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 egg yolks
- 1 egg
- 1/3 cup water
- 1 tablespoon olive oil
- 6 cups chicken broth
- In a small bowl, combine the flour and salt. Make a well in the center. In another bowl, beat the egg yolks, egg, water and oil; pour into well. Stir to form a stiff dough.
- Turn dough onto a well-floured surface; knead 8-10 times. Divide into thirds. Roll each portion to 1/8-in. thickness. Cut noodles into 1/4-in. strips; cut the strips into 2-in. lengths. Cook immediately in boiling broth for 5-7 minutes or until tender; drain. Yield: 5 servings.
Originally published as Grandma's Egg Noodles in Reminisce January/February 2006, p 48
Reviews for Grandma's Egg Noodles
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review