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Never-Fail Egg Noodles Recipe
Never-Fail Egg Noodles Recipe photo by Taste of Home

Never-Fail Egg Noodles Recipe

Publisher Photo
Some 30 years ago, the small church I attended held a chicken and noodles fund-raiser supper. I was put in charge of noodles for 200 people! A dear lady shared this recipe and said it had been tried and tested by countless cooks. These noodles are just plain good eating! —Kathryn Roach, Edgemont, Arkansas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:11 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 11 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 egg plus 3 egg yolks
  • 3 tablespoons cold water
  • Minced fresh parsley, optional

Nutritional Facts

1 serving (1/2 cup) equals 106 calories, 2 g fat (1 g saturated fat), 77 mg cholesterol, 223 mg sodium, 17 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine flour and salt. Make a well in the center. Beat egg, egg yolks and water; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times.
  2. Divide into thirds. Roll out each portion to 1/8-in. thickness. Cut into 1/2-in. strips; cut the strips into 2-in. pieces. Place in boiling salted water or chicken broth; cover and cook for 7-9 minutes or until tender.
  3. Drain; sprinkle with parsley if desired. Yield: about 5-1/2 cups.
Originally published as Never-Fail Egg Noodles in Taste of Home June/July 1997, p27

Nutritional Facts

1 serving (1/2 cup) equals 106 calories, 2 g fat (1 g saturated fat), 77 mg cholesterol, 223 mg sodium, 17 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Never-Fail Egg Noodles

AVERAGE RATING
   (6)
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 (4)
4 Star
 (1)
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MY REVIEW
Reviewed Feb. 19, 2010

use 7 eggs, beat on mixer/dough hooks, adding flour gradually til thick, knead til smooth, & not sticking , then roll out very thin-- dry between towels til leathery; cut fine noodles.

MY REVIEW
Reviewed Jan. 12, 2009
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