Spend with Pennies · by Holly Nilsson★ 4.9 (117)
Egg Noodles
NUTRITION · PER SERVING43M COOK
CAL 15%·PRO 24%
CARBS 43G58% OF CAL
6G FIBER36G OTHER1G TOTAL SUGAR
FAT 7G22% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Simple homemade egg noodles made from basic pantry ingredients. Tender and versatile for use in casseroles, soups, or as a side dish.
componentamerican🍲 stockpotvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups all-purpose flour (more if needed, plus additional for dusting)
- ⅛ teaspoon salt (or to taste)
- 2 large eggs
- ⅓ cup milk
- 1 tablespoon salted butter (softened)
At a glance
PER SERVING · TIME 43M
CAL 15%·PRO 24%
CARBS 43G58% OF CAL
6G FIBER36G OTHER1G TOTAL SUGAR
FAT 7G22% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3m
- Sodium
- 138mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 254mg
- Calcium
- 58mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 138MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.