Never-Fail Egg Noodles Recipe
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
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 egg plus 3 egg yolks
- 3 tablespoons cold water
- Minced fresh parsley, optional
- 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.
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.
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