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Drop Egg Noodles
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- #15826
From-scratch pasta might be a chore, but these egg noodles are simple as could be. Two ingredients and barely two minutes later, and they're ready to be dropped into soups and broths for an instantly substantial meal.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
7 reviews
ingredients
1 egg
6 tablespoons flour
directions
Whisk together the egg and flour in a bowl. Drop the batter by spoonfuls into boiling liquid (broth, soup, stew, etc).
Let cook for 5 minutes or until the noodles are set.
The noodle batter can be prepared in advance and stored in a covered container in the refrigerator for up to 1 day.
recipe tips
Make sure the liquid is at a rolling boil before adding the noodles.
Use a teaspoon or a small cookie scoop to drop the noodles into the liquid for uniform size. If desired, roll the batter between your fingers to create longer noodles.
Don't overcrowd the pot; cook in batches if necessary so the noodles cook evenly.
Let the batter rest for a few minutes after mixing for the flour to fully absorb the egg.
If the dough is too thick or thin, add a little water or flour to adjust the consistency.
Be careful not to overcook the noodles as they can become mushy.
Serve the noodles immediately after cooking for the best texture.
Try adding cooked and pureed spinach or beets to the batter for a nutritious twist.
If using in a soup, add the noodles towards the end of cooking to avoid overcooking.
common recipe questions
Can I use a different type of flour for this recipe?
Yes, you can use various types of flour like whole wheat or a gluten-free blend, but it may change the texture of the noodles.
How can I make sure the noodles don't stick together when cooking?
Stir the noodles gently once or twice after dropping them into the boiling liquid to prevent sticking, but don't stir continuously or they may break apart.
Can I add flavorings to the noodle batter?
Yes, you can add herbs or spices to the batter for additional flavor.
How do I know when the noodles are fully cooked?
The noodles are done when they float to the surface and are firm to the touch.
Is there a vegan alternative for the egg in this recipe?
For a vegan version, you could try using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
What type of liquid is best to cook these noodles in?
You can cook them in any broth, soup, or even salted water, depending on how you want to serve them.
How should I store leftover cooked noodles?
Store them in an airtight container in the refrigerator and consume within 2 days.
Can I fry these noodles after boiling for a different texture?
Yes, after boiling, you can pan-fry them for a crispy texture.
nutrition data
245 calories, 5 grams fat, 36 grams carbohydrates, 11 grams protein per serving. This recipe is low in sodium.
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reviews & comments
May 12, 2020
I am makjng homemade chicken soup my mom always made these noodles i never had amounts so they never came out good thank you for posting this recipe. We lije them too with melted butter an s as lt an pepper delish.
April 6, 2020
I'm excited I found this recipe. My grandmother, Nonna in Italian, made these noodles in broth for most of my life. Stracciatella. So good and thank you for posting the ratios. I guess I just took her amazing cooking for granted. I'll be making it tonight with home made chicken stock and can't wait. Thanks!
December 4, 2018
This is a recipe my Mom made when I was a little girl. I am so glad to have found quantities instead of just knowing the ingredients. Mom added water in the amount of 1/2 of the egg shell. Therefore it matched 1/2 of the egg volume in water.
November 14, 2018
I use flour and eggs to suit plus some melted butter.
October 12, 2018
I agree with - rgosch it is doughy. I added liquid - next time I am going to go doughy and see what happens. But really everyone needs to know - all the best pasta starts this way - Flour & Egg.
November 28, 2015
6 tbs flour and one egg make a dough, not a runny batter. I added water to make it the consistancy of a thick batter. Noodles were delicious
The size of the egg would affect the consistency. The submitter of the recipe didn't specify but I'm guessing they used a larger egg than you did, hence the difference.
August 20, 2011
I've made this recipe three times. It's wonderful! My 9 year old loves to help me with it too. We like to add parsley to ours and then boil in chicken or beef broth. You can really add anything to these that you want. The next batch i'm making..i'm going to make them into ravolis and then boil. I'm thinking some ground beef, small bit of red sauce and some shredded cheese into these and then boil and they should taste great in a light red sauce or on the side for dipping. It just has so many options. LOVE THEM. Now, you will have to add flour to the mixture as you go to keep it from sticking, but, that's about it. Again, thanks for the wonderful recipe!