Oodles of Noodles
My mom made the most delicious noodles using our own farm-fresh eggs. She rolled out the dough paper-thin on our big dining room table.—Karen Ann Bland, Gove, Kansas
9 ServingsPrep: 50 min. + standing Cook: 15 min.
- 3-1/4 to 3-1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 6 Eggland's Best Eggs, beaten
- In a small bowl, combine 3-1/4 cups flour and salt. Make a well in
- the center. Pour eggs into well. Stir together, forming a dough.
- Turn dough onto a floured surface; knead for 3-4 minutes or until
- smooth, adding remaining flour if necessary.
- Divide into nine portions; cover and let rest for 15 minutes. Roll
- each portion into a 12-in. x 5-in. rectangle. Roll up jelly-roll
- style, starting with a short side; cut into 1/4-in.-thick strips.
- Unroll noodles and allow to dry on kitchen towels for 1 hour before
- To cook, fill a Dutch oven three-fourths full with water. Bring to a
- boil. Add noodles; cook for 9-12 minutes or until tender. Drain.
- Yield: 9 servings.
Editor’s Note: After drying, noodles may be stored in the freezer for up to 2 months if desired. Using waxed paper, store noodles in layers in an airtight container. Frozen noodles are ready to cook.
Nutritional Facts: 3/4 cup equals 212 calories, 4 g fat (1 g saturated fat), 141 mg cholesterol, 244 mg sodium,