Ingredients
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2 large eggs
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3 tablespoons butter, melted and cooled
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1 ¼ cups all-purpose flour, or more as needed
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1 teaspoon salt
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¼ teaspoon baking powder
Directions
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Whisk eggs and melted butter together in a large bowl with a fork. Stir in flour, salt, and baking powder until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely.
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Divide dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
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When noodle sheets are somewhat dry, roll them up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out noodles to dry for about 1 hour before cooking or storing in freezer containers.
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To cook the noodles: Drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.
Tips
To use frozen noodles, thaw them in the container before using.
Nutrition Facts (per serving)
254 | Calories |
12g | Fat |
30g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 254 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 6g | 32% |
Cholesterol 116mg | 39% |
Sodium 701mg | 30% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 1g | 4% |
Total Sugars 0g | |
Protein 7g | 15% |
Calcium 35mg | 3% |
Iron 2mg | 13% |
Potassium 78mg | 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.