Oodles of Noodles Recipe

4.5 19 5
Oodles of Noodles Recipe
Oodles of Noodles Recipe photo by Taste of Home
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Oodles of Noodles Recipe

Read Reviews
4.5 19 5
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 50 min. + standing Cook: 15 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 50 min. + standing Cook: 15 min.

Ingredients

  • 3-1/4 to 3-1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 6 eggs, beaten

Directions

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 cooking.
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.
Originally published as Oodles of Noodles in Taste of Home

Nutritional Facts

3/4 cup: 212 calories, 4g fat (1g saturated fat), 141mg cholesterol, 244mg sodium, 35g carbohydrate (1g sugars, 1g fiber), 9g protein.

  • 3-1/4 to 3-1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 6 eggs, beaten
  1. 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.
  2. 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 cooking.
  3. 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.
Originally published as Oodles of Noodles in Taste of Home

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Reviews forOodles of Noodles

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hessiljodi User ID: 5402515 115341
Reviewed Nov. 3, 2011

"I really enjoyed making these noodles with my family... We all really loved them :0)"

MY REVIEW
marybones10 User ID: 699672 183281
Reviewed Nov. 18, 2009

"I have made noodles for 34 years and I think my receipe is better, plus I cook noodles in chicken broth for more flavor, not water"

MY REVIEW
Ladysmith94 User ID: 4403926 101175
Reviewed Sep. 11, 2009

"This is the same basic recipe I use, but I cook the noodles in chicken broth. My mother added them to her beef vegetable soup,letting them cook in the broth. This was my favorite meal when I was growing up."

MY REVIEW
palogsdon User ID: 4093811 166069
Reviewed Apr. 19, 2009

"My mother used this same recipe when I was a girl. I am 60 yrs old and it is still a favorite in our house hold. Have now taught my granddaughter. Wonderful noodles."

MY REVIEW
Grammy5 User ID: 994532 183280
Reviewed Apr. 11, 2009

"I am on a restricted diet and wondered if egg beaters could be used in this recipe."

MY REVIEW
gr8debster User ID: 3001569 184770
Reviewed Apr. 3, 2009

"I'd love to see the recipe mentioned in the magazine - for the noodles with ham & peas?

Thanks"

MY REVIEW
bigmo9193 User ID: 1280561 186556
Reviewed Apr. 2, 2009

"My ambitious 15 yr old daughter made these and they turned out delicious. I made the chicken with Garlic Sauce recipe from QC 2007 pg 246 for the topper to the noodles. My entire family loved it!"

MY REVIEW
pielady3 User ID: 3014317 117723
Reviewed Mar. 31, 2009

"the receipe above calls for 6 eggs, in the magazine, it tells about her separating the yolks from the whites, I don't understand the difference"

MY REVIEW
dnvrbronco User ID: 2805481 101169
Reviewed Mar. 26, 2009

"I want the ham and beans with noodles that Karen talks about in the article. Why no recipe?"

MY REVIEW
julmoore User ID: 2616990 125969
Reviewed Mar. 19, 2009

"I freeze mine on a cookie sheet and then put them down in a gallon bag. Can get out how many I will need, don't thaw them out, straight into the boiling broth, or water.

Julmoore"

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