Egg noodles/soup noodles – a delicious recipe with all-purpose, salt, eggs, baking powder, water, garlic. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Sift flour in bowl
2
Add salt and baking powder to flour
3
Mix dry ingredients
4
Add eggs to dry ingredients mixing with fork till dough forms will be dry and crumbly add warm waterr slowly until dough holds together(may not need all the water)may need a tad more not to much
5
Work the dough till pliable not sticky.if sticky add a little flour (pinch of flour not to much)
6
Break in two balls then roll with a rolling pin .whatever thickness you like I do thick for soups and casseroles.
7
Dust with flour and Let dough sit for 20 minutes .
8
Cut out noodles with a pizza cutter or knife.
9
I prefer a pizza cutter.
10
Seperate noodles and let air dry for 1-2 hours .
11
You dont have to let dry I like to .
12
Wala they are done pop em in boiling water or broth what ever you like.super yummy and they dont get mushy if cooked for to long
435
kcal
Calories
8
g
Fat
69
g
Carbs
19
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 6 ingredients. The key ingredients include: 3 cup all-purpose flour, 1/2 tsp salt, 3 eggs, 1/2 tsp baking powder, and more.
Yes, Egg noodles/soup 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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