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    You are in: Home / Recipes / Passover Egg Noodles Recipe
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    Passover Egg Noodles

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 28, 2010

      This recipe is the basic recipe that has been in my family for generations, too.. The only difference is that once we cut the noodles we would lay them out on clean kitchen towels to dry and we would boil them for a few minutes before serving... it took the eggy taste away, and felt more like real noodles. Great.

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    • on April 22, 2003

      I always wondered how my grandmother made these! I made them today to go with our chicken soup. The taste was a little eggier (if thats a word) than I like, but were still very delicious. Thanks Caryn.

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    • on February 18, 2008

      I make a double batch every year half we cut up and use in soup the other half we keep whole and fill with mashed potatoes roll up and serve as a side dish to make mashed potatoes boil potatoes till very soft drain water mash the potatoes add oil, salt, black pepper, and some fried onions. Try it its very good!

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    • on November 25, 2007

      This noodle recipe really hit the spot for this gluten free girl. I was sooooo happy that these noodles tasted as good as they did. It can be hard to find a good recipe like this. It was perfect for my chicken soup. Thank You!!

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    Nutritional Facts for Passover Egg Noodles

    Serving Size: 1 (458 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 114.3
     
    Calories from Fat 51
    45%
    Total Fat 5.7 g
    8%
    Saturated Fat 1.8 g
    9%
    Cholesterol 223.2 mg
    74%
    Sodium 90.3 mg
    3%
    Total Carbohydrate 7.0 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.5 g
    2%
    Protein 8.0 g
    16%

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