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EGG NOODLES From Betty Crocker’s Cookbook Recipe

4.8 stars - based on 12 votes
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This recipe for EGG NOODLES From Betty Crocker’s Cookbook is from The "WillBerry" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
3 egg yolks
1 egg
1 tsp. salt
⅓ to ½ cups water
3 quarts water
¼ tsp. salt, if desired
Directions:
Directions:
Pour flour into a bowl and make a well in the center of flour. Mix in the egg yolks, egg, 1 tsp. salt thoroughly. Mix in ⅓ to ½ cup water, 1 tablespoon at a time, until dough is still easy to roll.
Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into ⅛-inch strips for narrow noodles, ¼-inch strips for wide noodles. Unfold strips and place in single layer on towels about 2 hours or until stiff and dry. I think this was Dad’s job.

Break strips into smaller pieces. Heat 3 quarts water to boiling. Stir in ¼ tsp. salt in the noodles. Cook 5 to 7 minutes or until almost tender; drain. I’m pretty sure mom never cooked the noodles in water. She always dropped the raw noodles into her delicious chickens stew, and cooked them that way.
Personal Notes:
Personal Notes:
As I remember it, Mom made homemade egg noodles several times a year when I was young. This is pretty much an all-day project. I remember Dad would even help out with the cutting and such. These were seriously the best noodles ever. I’m not sure if this is a recipe mom used, or if she just knew it by heart. But it’s similar to what I remember her doing.

 

 

 

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