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Egg Noodles

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  • Prep 15 min
  • Total 60 min
  • Servings 6
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Five ingredients are all you need to make these homemade egg noodles - perfect side that’s ready in an hour.
By Betty Crocker Kitchens
Updated Oct 7, 2010
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Ingredients

  • 2 cups all-purpose* or whole wheat flour
  • 1 teaspoon salt
  • 3 large egg yolks
  • 1 large egg
  • 1/3 to 1/2 cup water

Steps

  • 1
    In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add egg yolks, whole egg and water to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, mix in enough flour to make dough easy to handle.)
  • 2
    Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (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 medium noodles or 1/2-inch strips for wide noodles. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
  • 3
    Break strips into smaller pieces. In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 5 to 7 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.

Nutrition

190 Calories, 4g Total Fat, 7g Protein, 32g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving (about 3/4 cup)
Calories
190
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
140mg
47%
Sodium
410mg
17%
Potassium
65mg
2%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
5%
Sugars
0g
Protein
7g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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