Never-Fail Egg Noodles
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 TimePrep/Total Time: 20 min.
Makesabout 5-1/2 cups
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 egg plus 3 egg yolks
- 3 tablespoons cold water
- Minced fresh parsley, optional
- 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.
- 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.
- Drain; sprinkle with parsley if desired.
Nutrition Facts1/2 cup: 106 calories, 2g fat (1g saturated fat), 77mg cholesterol, 223mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 4g protein.
Originally published as Never-Fail Egg Noodles in Taste of Home June/July 1997
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.