Egg Noodles. Photography: Danya Weiner | Styling: Dalit Russo
Egg Noodles. Photography: Danya Weiner | Styling: Dalit Russo
Recipe

Egg Noodles

Egg noodles are a wonderful addition to any Passover soup, and they only require 30 minutes of your time

Anyone tired of kneidleach will go crazy for Mom’s egg noodles – they are easy to make but look like a super expensive delicacy, and are loved by everyone. Want a pop of color? We added several all-natural options for noodles in all sorts of colors.

Ingredients for Egg Noodles

  • 6 eggs
  • 1/4 cup water
  • 1 tablespoon oil
  • 5 tablespoons potato flour
  • Salt
  • ground black pepper

For frying:

  • oil

Instructions

  • 1. Beat eggs, water, oil and potato flour to a uniform batter. Season with salt and pepper.

  • 2. Heat a large, non-stick pan and grease with a little oil. Pour half a ladleful of the batter into the pan and slightly tilt it so that the batter is spread evenly on the bottom and the pancake is as thin as possible (like you do with a crepe). Cook on medium heat for a minute or two, flip and cook for half a minute more and remove to a plate. Fry the rest of the batter this way (makes about 15 pancakes).

  • 3. Roll a stack of 3-4 pancakes into a log and slice into thin strips.

  • 4. Add a handful of noodles to each soup bowl.

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Up your noodle game

  • Prepare yellow noodles with the addition of a heaping teaspoon of paprika and/or turmeric.
  • Prepare purple noodles with the addition of beetroot juice instead of water.
  • Prepare green noodles with the addition of 2 tablespoons of pesto or pureed herbs.
  • Prepare red noodles with the addition of 3 tablespoons of tomato paste.
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