Easy recipe for homemade egg-noodles.
In a mixing bowl, beat egg and yolks until light and fluffy. Add water and salt; mix well. Stir in flour. Turn onto a floured surface; knead until smooth. Divide into thirds. Roll out each portion to 1/8 inch thickness. Cut noodles to desired with. Cook immediately in boiling salted water or chicken broth for 7-9 minutes or until tender. Drain; sprinkle with parsley if desired.
Uncooked noodles may be stored in the refrigerator for 2-3 days or frozen for up to 1 month.
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Serving Size: 1 cup (132g) | ||
Recipe Makes: 5.5 | ||
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Calories: 416 | ||
Calories from Fat: 190 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 953.9mg | 293 % | |
Sodium 50.8mg | 2 % | |
Potassium 165.2mg | 4 % | |
Total Carbohydrate 38g | 11 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 36.5g | ||
Protein 17.7g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 416
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