- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 egg yolks
- 1 Eggland's Best 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.
Reviews for Grandma's Egg Noodles(2)
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These were very tasty and reminded me of my grandma's noodles. Surprisingly easy and straightforward- and well worth the trouble!
This is a very good and easy recipe to make. I would add a little more salt to taste. The dough seems drier than other recipes, but you don't have to let the noodles "set" and dry before cooking them which is a time saver. The use of the olive oil helps the flavor. I will make the noodles this way again.