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This is drop dead simple, but absolutely delicious. We can’t have a Thanksgiving without these classic egg noodles.
Ingredients
- 2 ½ cups all-purpose flour
- 1 pinch salt
- ½ cup milk
- 2 large eggs, beaten
- 1 tablespoon unsalted butter
- 1 (32 fluid ounce) container chicken stock, or as needed
Directions
Step 1
Stir flour and salt together in a large bowl. Add milk, beaten eggs, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
Step 2
Roll dough out on a floured surface to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking, at least 1 hour.
Step 3
Bring chicken stock to a boil in a large pot. Add noodles; cook at a boil until noodles are salt with no bite and the broth has thickened, about 15 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 7 | |
| Calories 212 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat2g | 10% |
| Cholesterol59mg | 20% |
| Sodium440mg | 19% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein7g | |
| Vitamin C0mg | 1% |
| Calcium39mg | 3% |
| Iron2mg | 13% |
| Potassium98mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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