"The belly rules the mind."--Spanish Proverb

Egg Noodles Recipe

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This recipe for Egg Noodles, by , is from The Krueger Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Laycock
Added: Saturday, September 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Whole Eggs
1/2 C. Water
2-3 Cups of Flour
1/2 tea. Baking powder
Very small amount of yellow food coloring

Directions:
Directions:
Beat eggs, add water and yellow food coloring.
Sift together baking powder and flour, mix all ingredients together. (if not enough flour add small amount at a time). When you have a ball cut into thirds, put flour on your rolling service and roll the dough to be very thin (I say paper thin) make sure you are keeping enough flour on the service that the dough is not sticking when working with it. Now put flour on the layer of rolled out dough roll up, like a jelly roll, cut into very small slices, now pick those up working to unroll those strings. lay onto a cookie sheet to dry while you are cooking your meat. Your can put these noodles into beef, chicken. Drop into boiling broth after all noodles are dropped drop temp. to low heat about 20-30 minute until noodles test done.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes to make noodles
Personal Notes:
Personal Notes:
I use bouillon in my broth (chicken or beef) to make the taste stronger. If you have noodles left over to what broth you have made freeze noodle for your next meal. Just remember when dropping noodles you want them loose in liquid because when they cook your liquid will thicken up. So if you have 2 quarts of broth only use 1/2 of the noodles you have made.

 

 

 

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