The rich brown butter and garlic sauce that comes with these homemade egg noodles makes them even more delectable.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 ½ cups all-purpose flour
- 5 large eggs
- 1 tablespoon vegetable oil, or as needed
- 1 tablespoon water, or as needed
- ½ cup butter
- 3 cloves garlic, minced
- salt to taste
- ½ cup chopped fresh parsley
- ¼ cup grated Parmesan cheese, or to taste
Instructions
- Pour flour on a countertop and create a well in the center of the pile. Place eggs in the center with a splash of water and oil; use a fork to whisk and bring dough together. Knead until it forms a ball.
- Cut the dough ball into quarters on a floured surface and roll each piece out to 1/8- or 1/4-inch thickness. Cut into desired lengths and shapes.
- Bring a pot of salted water to a boil. Add noodles and cook until tender yet firm to the bite, 4 to 5 minutes. Drain.
- Meanwhile, bring butter to a simmer in a saucepan. Add garlic and salt. Mix in cooked noodles and top with parsley and Parmesan cheese.
Nutrition Facts
| Calories | 374 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 149 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 9 g |
| Sodium | 167 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
It turned out pretty great, the flavor was amazing. I would do the dough in a bowl first as the eggs ran out of the well. Lol. I also wish I had a pasta maker machine, to help roll it out. I’m not sure if the dough needed more water/oil but the dough kept shrinking after i rolled it out, and the noodles were a little on the thick side after they were boiled. But delicious as I said before. I would try it again