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Egg Noodles

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Rating: 4/5 4 stars
2 reviews

ready in: 2-5 hrs
serves/makes:   2

recipe id: 16063

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1 cup flour
1 extra large egg
enough water to fill half an eggshell


Beat the egg before adding it and the water to the flour. (I use regular all-purpose flour, not the fancy semolina kind.) Add a little more flour if needed to keep dough from being too sticky.

Knead until it is smooth and glossy, then run through pasta maker as per your usual procedure or cut the dough into three or four balls and roll out each one, separately of course, on a floured surface, until it is only around an eighth of an inch thick.

Use a very sharp knife to cut into noodles of the width you desire and drape over something (yeah, I have a formal pasta drying rack, but draping a plastic wrapped broom handle between two chairs works just fine to dry).

If the noodles are very short, you can sit them on a cooling rack to dry but you'll probably need several cooling racks to make this work. Allow to dry at least an hour, up to overnight.

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271 calories, 4 grams fat, 48 grams carbohydrates, 10 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: recipe rating

We used two eggs instead of one in this recipe - turned out very good! Used the egg noodles in some homemade chicken noodle soup. You could very easily flavor the pasta dough with spices, seasonings, etc too by kneading them into the dough before rolling out. We just used it plain however.

Guest at CDKitchen.com

REVIEW: recipe rating
I make this and freeze it. Good to keep on hand when you want fresh egg noodles. Packaged noodles don't even compare to these!