Egg Noodles


prep 0:45       total 0:55


1 batches



7 eggs
Melted Butter


Using 1/2 of an eggshell to measure the water and melted butter; whisk together 7 1/2 egg shells of water, and 7 1/2 egg shells of melted butter.

Add enough flour to make a firm dough. Divide dough into quarters. Roll one quarter of dough into 1/8-1/16 inch thick rectangle. Dust with flour and roll dough as you would for cinnamon rolls. Cut roll into 1/8 - 1/4 inch thick disks. Unroll strips and lay out on a table covered with a clean bed sheet.

You can let it all dry then freeze the noodles or you can use the noodles immediately. They take between 5 and 10 minutes to cook in a simmering soup.

The noodles keep for about six months in the freezer. After they've been frozen, do not thaw them before putting them into soup, just toss them in while they're still frozen or they'll stick together in a big blob of noodle. Which would be yucky.

If you don't want to make so much at once, it's easy to downsize the recipe. Just use less eggs and use the same number of 1/2 egg shells of water & butter as you do eggs.

Author's Comments

Another one from Gramma. This is one that she doesn't use measuring cups for. Make up a batch and freeze what you don't use for the next time you have a turkey carcass to make into soup stock.

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