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Oodles of Noodles

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
  • Total Time
    Prep: 50 min. + standing Cook: 15 min.
  • Makes
    9 servings


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

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