Homemade Pinwheel Noodles Recipe

Publisher Photo

Homemade Pinwheel Noodles Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep:40 min. Cook: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep:40 min. Cook: 1 hour

Ingredients

  • 2-1/4 to 2-3/4 cups 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 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.
Originally published as Homemade Pinwheel Noodles in Taste of Home Ground Beef Cookbook 1999, p255

  • 2-1/4 to 2-3/4 cups 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
  1. 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.
  2. 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.
  3. In a large kettle or Dutch oven, bring water and broth to a rapid 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.
Originally published as Homemade Pinwheel Noodles in Taste of Home Ground Beef Cookbook 1999, p255

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHomemade Pinwheel Noodles

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review