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Suggest a better descriptionMrs. Anna Horvarh These basic egg noodles are made to accompany the preceding recipe for bean soup. Combine the ingredients and mix well. Cover the dough and let in rest for 1/2 hour before rolling out and cutting into strips. The noodles require brief boiling, either in water or in stock (see previous recipe). Hints: Letting the dough rest before rolling out makes the dough easier to handle. Too much egg will make the dough too sticky; if this happens, add more flour. Posted to recipelu-digest by LSHW
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 618 | ||
Calories from Fat: 58 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 73mg | 3 % | |
Potassium 227.5mg | 6 % | |
Total Carbohydrate 114.8g | 34 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 110.8g | ||
Protein 21.8g | 31 % | |
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: 618
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