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Ingredients
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1 ½ cups all-purpose flour, plus more as needed
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½ teaspoon salt
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½ teaspoon baking powder
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¼ cup half-and-half
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4 large egg yolks
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1 tablespoon salted butter, softened
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½ teaspoon cream of tartar
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1 (32 ounce) carton chicken broth, or to taste
Directions
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Sift 1 cup flour, salt, and baking powder together into a bowl. Add half-and-half, egg yolks, butter, and cream of tartar; mix with a fork until well combined. Add remaining flour, 1 tablespoon at a time, until dough forms a ball.
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Knead dough on a well-floured board, adding more flour as necessary, until no longer sticky. Roll out as thin as possible, then let stand for 20 minutes.
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Cut dough into strips and separate. Let sit until dry, about 30 minutes.
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Bring chicken broth to a boil in a large pot. Add noodles and cook, uncovered, until soft with no bite and the broth has thickened, 15 to 25 minutes.
Cook's Notes:
You can use beef broth instead of chicken broth.
You can freeze the uncooked noodles for later use as well.
Nutrition Facts (per serving)
286 | Calories |
10g | Fat |
39g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 286 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 5g | 23% |
Cholesterol 224mg | 75% |
Sodium 1460mg | 63% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 1g | 5% |
Total Sugars 1g | |
Protein 9g | 18% |
Vitamin C 0mg | 0% |
Calcium 79mg | 6% |
Iron 3mg | 15% |
Potassium 151mg | 3% |
* 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.