"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Home made Egg Noodles Recipe

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This recipe for Home made Egg Noodles, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Egg
Milk
Salt
Flour
Optional: Garlic, Parsley, fresh herbs

Directions:
Directions:
To each beaten egg, add two Tablespoon of Milk, and teaspoon salt. If adding an optional ingredient, add it before the flour. Add enough shifted flour to make a stiff dough, about 1 cup. Roll very thin on floured surface. Let stand 20 minutes. Roll up loosely; slice about inch to inch wide. Toss to unroll and spread out on cooling racks to dry. Drop into boiling soup and cook uncovered about 10 minutes. These can be used in chicken and noodles or in any noodle soup. If making homemade chicken and noodles, make at least a double to a triple batch. After all chicken and noodles are more about the noodles then the chicken.

Personal Notes:
Personal Notes:
Noodles are easy to make and don't take much time. If you don't have time to let them dry don't worry about it. They taste good anyway.

 

 

 

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