Prep 1 hr
Cook 20 mins
A bit of exercise but worth the effort. Much better than store bought noodles!
- Beat eggs, oil, salt and coloring.
- Add flour, until dough is stiff to roll.
- Divide dough in half.
- Roll on generously floured board until thin.
- Cut into narrow strips or use a noodle maker to cut.
- Dry on towel or go on and cook them in beef or chicken broth.
These were terrific. My huband and I never attempted to make them because we thought it would be too difficult....little did we know...We doubled the recipe and after they dried, we cooked some and froze the rest. Curious to see if the frozen ones will still be as good. Thanks for posting your recipe....it brings back many wonderful memories...
These were great! I used whole wheat flour, and only used about 1 3/4 cups flour. Then I cooked it in chicken broth. It was great! I did not get 10 servings out of this, and think that I only got about 3-4 out of it. I will be making this again, and doublng it next time.
Nice flexible dough!! So many noodle recipes are stiff and dry. I liked being able to roll it through my noodle press/cutter with ease and they dried so much faster than any other recipe I've used. I used some of them in my beefy noodles tonight & they cooked up soft like a noodle should be, not tough. I had to stop & go do something just after I mixed the dough, so I chilled it in a bag in the fridge for about an hour before I rolled them out, with no problems. Thank you. I will definately use your recipe from now on!!!