Cranky's Egg Noodles – a delicious recipe with all-purpose, eggs, salt, water. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Put flour and salt in the bowl of a stand mixer with the dough hook attachment (or mound onto a clean countertop surface if you prefer to mix by hand and add the rest of the ingredients to a well in the middle).
2
Add eggs and start mixing on low, slowly drizzling water into the bowl until the ingredients form a ball that clears the side of the bowl (no shaggy residue on the bottom of the bowl and no sticky flour/water glue on the side of the bowl).
3
Remove the dough ball and wrap in plastic wrap; allow to rest for 30 minutes.
4
Roll dough to desired thickness, dust with additional flour, and cut into noodles with a sharp knife/pizza cutter/pasta attachment/rapier wit.
5
Dust the noodles with additional flour, separate them with your fingers, and allow them to dry slightly on a floured cookie sheet before freezing for an hour.
6
I recommend packaging them in quart freezer bags, about 12 ounces per bag.
651
kcal
Calories
16
g
Fat
93
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 4 cups all-purpose flour, 6 eggs, 4 teaspoons salt, 12-1 cup water.
Yes, Cranky's Egg Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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