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Egg Noodles Recipe

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This recipe for Egg Noodles is from The Doris Shelton 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:  
Ingredients
2 eggs
2 teaspoons salt
2 tablespoons milk
1 1/2- 2 cup flour
Directions:
Directions:
Beat eggs with a fork until fluffy. Mix eggs, milk and salt together until smooth. Stir in one cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky.

Dump dough out onto a floured surface. Use well floured hands to knead the dough with your hands, until it's no longer sticky, about 3-5 minutes.

Roll out onto a lightly floured counter until it's very thin -- less than 1/4'' thick or paper thin.

Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like. Roughly gather them with fingers into a pile to make them more shapely, and not so flat.

Cook them immediately, by adding to Chicken Broth or Beef Broth. 2 to 3 minutes or until done.

See Chicken and Noodles or Beef and Noodles.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
35
Personal Notes:
Personal Notes:
Robert Shelton loves Mom's Chicken and Noodles or Bee and Noodles. Once we had a baby sitter who made the noodles but dried them instead of cooking right away. She also did not stir the eggs with a fork before adding the other ingredients. Robert said that that was not Chicken and Noodles the way Mom made it. Sandy made the chicken and noodles the right way and did most of the cooking while Mom was gone.

 

 

 

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