Tastes Better From Scratch · by Lauren Allen★ 5.0 (1658)
Egg Noodles
NUTRITION · PER SERVING25M COOK
CAL 8%·PRO 14%
CARBS 25G64% OF CAL
4G FIBER0G SUGAR21G OTHER
FAT 2G14% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade egg noodles made from scratch with just flour, eggs, salt, and milk. A versatile pasta component for soups, stews, or buttered as a side dish.
componentpastavegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 large eggs
- 3/4 teaspoon salt ((4.5 g))
- 2 Tablespoons milk ((30 ml))
- 1 1/2- 2 cups all-purpose flour ((180 to 240 g))
At a glance
PER SERVING · TIME 25M
CAL 8%·PRO 14%
CARBS 25G64% OF CAL
4G FIBER0G SUGAR21G OTHER
FAT 2G14% OF CAL
1G SAT2G 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
- 5m
- Sodium
- 315mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 151mg
- Calcium
- 26mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 315MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.