No-fail egg noodles
by Jenmom
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INGREDIENTS
- 1 egg
- 3 egg yolks
- 3 tablespoons cold water
- 1 teaspoon salt
- 2 cups flour
- Serving Day
- Butter
- Fresh parsley chopped
INSTRUCTIONS
In mixing bowl, beat egg and yolks until light and fluffy (save egg whites for another recipe). Add water and salt, mix well. Stir in flour (see hint below). Turn onto a floured surface; knead until smooth. Kneading can be done in an electric mixer using a dough hook. Don't overprocess.
Divide dough into thirds. Roll out each portion to 1/8-inch thickness. Cut noodles using a knife or pastry cutter wheel. (A clean, plastic ruler can be used as a guide.) cut noodles to desired width and length.
Uncooked, cut noodles may be stored, tightly wrapped in refrigerator for 2-3 days, or frozen for 1-2 months. To freeze, double wrap noodles securely with plastic wrap, and place inside freezer bag. Freeze, using freezer bag method. (Place meal in the freezer bag, remove as much air as possible and seal. Then take a cake pan and lay the bags float, stacking one on top of the other. Place the pan in the freezer. Once the item has been frozen, remove the items from the pan and stack them inside your freezer.)
Serving day instructions:
Thaw frozen noodles in refrigerator. Drop noodles into boiling, salted water or chicken broth for 7-9 minutes or until tender. Drain, doe with butter, season according to taste, and sprinkle with parsley, if desired. Toss gently and serve immediately.
Hint:
Create different flavors of noodles. Fresh or dried herbs can be added to the flour before mixing. Try using fresh or dried basil, oregano, thyme, red pepper, or coarse ground black pepper. The possibilities are endless!
Substitutions:
For an Italian twist, substitute garlic butter, freshly grated Parmesan cheese and fresh basil for butter and parsley.
Dress up any broth-based soup (chicken broth, vegetable, minestrone and so on) by dropping uncooked noodles into boiling soup.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (89g) | ||
| Recipe Makes: 5 Servings | ||
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| Calories: 281 | ||
| Calories from Fat: 36 (13%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4g | 5 % | |
| Saturated Fat 1.5g | 7 % | |
| Monounsaturated Fat 1.6g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 164.1mg | 50 % | |
| Sodium 20.7mg | 1 % | |
| Potassium 28.6mg | 1 % | |
| Total Carbohydrate 60.5g | 18 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 60.5g | ||
| Protein 2.8g | 4 % | |
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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. |
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Calories per serving: 281
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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