“This is our family's number-one favorite part of the Thanksgiving meal. The noodles take the place of the gravy, they get dumped over EVERYTHING! They are a great thick and tasty noodle.” - by Colette
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Beat the eggs and mix in the salt, pepper and flour. Divide the dough into two halves. Roll out the halves to 1/4 inch thick. Let dry for at least 2 hours. Cut the noodles into 1/2 inch to 1 inch wide and as long as you want strips.
- Drop the noodles into the boiling stock of your choice and boil until soft.
Nutrition
Amount Per Serving (6 total)
- Calories
- 212 cal
- 11%
- Fat
- 4.1 g
- 6%
- Carbs
- 32.3 g
- 10%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"I made these for Thanksgiving this year, my dad's wife asked me to bring noodles. Historically, I have not had great luck with noodles - ask me to bring Pork Tenderloin en Croute, no problem, but noo..." See moredles defied me. These turned out great, and I think I figured out what I had done wrong in the past - not enough flour. They were terribly sticky initially, and I thought they were done for, I added a tad more flour a Tablespoon at at time and they turned out great! I rolled them out on the counter-top with plenty of flour top and bottom, and covered them with a tea towel and let them sit for a hour before cutting with a pizza cutter. I tossed the cut noodles in the leftover flour and popped them into a baggie and frozen them for the next day. I left them frozen until I popped them into the boiling water. We served them naked so folks could put gravy or butter on them. Very good, I will make them again. Oh, one comment, I used freshly ground black pepper - I LOVE pepper, and they were almost too peppery - almost."
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