Easyeggnoodles Recipes
EGG NOODLES
This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.
Provided by Linda
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 33m
Yield 7
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
- On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
- Allow to air dry before cooking.
- To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 35 g, Cholesterol 58.9 mg, Fat 3.8 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 39.7 mg, Sugar 1 g
EASY EGG NOODLES
Just a quick, easy way to make egg-noodles. From my Grandmother years ago, who was from Luxenbourg. Comfort food, I love.
Provided by out of here
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the egg noodles according to the package directions and drain.
- Fry the bacon until crisp and remove from the fry pan.
- Add the onion to the bacon drippings and cook thoroughly.
- Add the crushed up stewed tomatoes and the brown sugar; let simmer 10 minutes.
- Add the drained noodles to the fry pan and put the bacon on top.
- Very simple but good.
Nutrition Facts : Calories 510.5, Fat 27, SaturatedFat 8.9, Cholesterol 62.5, Sodium 731.9, Carbohydrate 56.4, Fiber 2.4, Sugar 32, Protein 11.9
EGG NOODLES
Five ingredients are all you need to make these homemade egg noodles - perfect side that's ready in an hour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- 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.)
- 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.)
- 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 Facts : Calories 190, Carbohydrate 32 g, Cholesterol 140 mg, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving (about 3/4 cup), Sodium 410 mg, Sugar 0 g, TransFat 0 g
BUTTERED EGG NOODLES
Steps:
- Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.
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