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Ingredients
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3 large eggs
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2 large egg yolks
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¼ cup water
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1 teaspoon sea salt
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3 cups all-purpose flour, or more as needed
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2 (32 ounce) cartons chicken broth, or as needed
Directions
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Combine eggs, egg yolks, water, and salt in a bowl; beat with an electric mixer until combined. Beat in 2 cups flour. Mix in 1 cup flour with a wooden spoon. Add more flour to make it as thick as you can stir. Divide dough into 4 equal balls.
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Generously dust a pastry cloth, a rolling pin, and 4 sheets of waxed paper with flour. Roll each ball of dough on the pastry cloth until 1/8 to 1/4 inch thick. Let dough sit for 45 minutes. Flip each piece of dough (it will be hard to flip) and let sit for another 45 minutes.
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Stack pieces of dough together and cut into noodles. Let noodles dry for about 3 hours.
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Bring chicken broth to a boil in a large pot. Add noodles and cook, uncovered, until soft with no bite and the broth has thickened, 15 to 20 minutes.
Nutrition Facts (per serving)
244 | Calories |
5g | Fat |
38g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 244 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 6% |
Cholesterol 132mg | 44% |
Sodium 2394mg | 104% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 10g | 20% |
Calcium 23mg | 2% |
Iron 5mg | 29% |
Potassium 82mg | 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.