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Never-Fail Egg Noodles

1 review
Contest Winner
Test Kitchen Approved
Total Time

Prep/Total Time: 20 min.

Makes

about 5-1/2 cups

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
Never-Fail Egg Noodles
Never-Fail Egg Noodles Recipe photo by Taste of Home
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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 egg plus 3 egg yolks
  • 3 tablespoons cold water
  • Minced fresh parsley, optional

Directions

  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.
<b>Editor's Note:</b> Uncooked noodles may be stored in the refrigerator for 2-3 days or frozen for up to 1 month.

Nutrition Facts

1/2 cup: 106 calories, 2g fat (1g saturated fat), 77mg cholesterol, 223mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 4g protein.

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