It's a project to make these, but they're delicious.
In a medium bowl, beat eggs as follows: use 1/2 of the eggs whole; use the yolks only on the other half of the eggs, adding a half-shell of water per yolk. Combine flour and salt in a large bowl, making a well in the center. Pour in beaten eggs and mix with hands until sticky.
Separate dough into five sections. Roll each section out on a floured board until thin. Move flattened dough to a piece of newspaper to dry (at least a couple of hours). When the dough is no longer tacky, fold each piece to make it easy to handle, then slice into 1/2 inch strips.
Broth: Boil beef soup bone, tomatoes, chicken broth and additional water, adding salt and pepper as needed. Drop noodles by the handful into boiling broth.
Note: This is not a very precise recipe - it came from my grandmother, Lizzie (Buske) Young, who made them often for family gatherings. She of course didn''t really use a recipe - she would adjust the flour and eggs as needed based on how many people were eating, and she knew from "feel" when the dough was right. She would have sheets of dough drying all over the house, draped over the backs of dining room chairs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 508 | ||
Calories from Fat: 70 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 279.2mg | 86 % | |
Sodium 240.4mg | 8 % | |
Potassium 256mg | 7 % | |
Total Carbohydrate 87g | 26 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 83.8g | ||
Protein 20.3g | 29 % | |
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: 508
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