- 3-1/4 to 3-1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 6 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 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.
Reviews forOodles of Noodles
"I really enjoyed making these noodles with my family... We all really loved them :0)"
"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 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."
"I am on a restricted diet and wondered if egg beaters could be used in this recipe."
"I'd love to see the recipe mentioned in the magazine - for the noodles with ham & peas?Thanks"
"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!"
"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"
"I want the ham and beans with noodles that Karen talks about in the article. Why no recipe?"
"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"