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Suggest a better descriptionMake a well in center of flour. Mix in egg yolks, egg and 1 teaspoon salt thoroughly. Mix in 1/3 to 1/2 cup water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for wide noodles. (If using pasta machine, pass dough through machine until 1/16-inch thick.) Unfold strips and place in single layer on towels about 2 hours or until stiff and dry. Break strips into smaller pieces. Heat 3 quarts water to boiling. Stir in 1/4 teaspoon salt and the noodles. Cook 5 to 7 minutes or until almost tender; drain. (To cook half of the noodles, use 2 quarts of water.) Per serving: 30 Calories (kcal); 2g Total Fat; (74% calories from fat); 2g Protein; trace Carbohydrate; 103mg Cholesterol; 354mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Betty Crockers Cookbook Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 8 servings | ||
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Calories: 173 | ||
Calories from Fat: 128 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 655.8mg | 202 % | |
Sodium 39.1mg | 1 % | |
Potassium 75.3mg | 2 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.2g | ||
Protein 9g | 13 % | |
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: 173
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