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Homemade Pinwheel Noodles

 Homemade Pinwheel Noodles
My family considers this recipe—from my husband's grandmother—a real treat. Homemade noodles simmer into delicious meat-filled puffs.—Deb Shafer, Dowling, Michigan
6 ServingsPrep:40 min. Cook: 1 hour

Ingredients

  • 2-1/4 to 2-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 4 eggs
  • 3/4 pound ground beef
  • 1/4 cup each finely chopped celery, onion and green pepper
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 6 cups water
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted

Directions

  • Place 2-1/4 cups of flour in a bowl. Make a well in the center; add
  • the eggs. Gradually mix with a wooden spoon until well blended.
  • Knead on a floured surface until smooth, about 10 minutes. If
  • necessary, add remaining flour to kneading surface or hands.
  • On a lightly floured surface, roll dough into a 16-in. x 12-in.
  • rectangle, dusting top of dough with flour to prevent sticking.
  • Crumble beef over dough; lightly press into dough; lightly press
  • into dough. Sprinkle with celery, onion, green pepper, garlic
  • powder, seasoned salt and pepper. Roll up, jelly-roll style,
  • starting with a short side. Using a sharp knife, cut into 2-in.
  • slices.
  • In a large kettle or Dutch oven, bring water and broth to a rapid

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Homemade Pinwheel Noodles (continued)

Directions (continued)

  • boil. Drop pinwheels into the boiling liquid. Return to a gentle
  • boil. Reduce heat; cover and simmer for 1 hour or until noodles are
  • tender and meat is no longer pink. Serve with broth in soup bowls.
  • Yield: 6 servings.