The most important video I've ever made - Grandma's Egg Noodles

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

Crack a dozen eggs into a huge bowl (not used in the final recipe).

Eyeball about how much salt to use and add it to the bowl.

Throw in handfuls of flour until the feel is just right (not measured).

For the recipe, add 2/3 cup of all-purpose flour to a medium-sized bowl.

Add 1/4 teaspoon of salt to the flour and stir to combine.

Add 1 extra large or jumbo egg to the flour mixture and begin stirring to make a dough.

If the dough is crumbly, keep about 1 tablespoon or 2 of water on hand to bring it together.

Flour your surface and begin rolling the dough, flipping occasionally, until it's about 1/4 inch thick.

Let the rolled dough rest for a few hours, covered with flour to thicken the gravy more.

Cut the dough into strips about 1/4 inch wide and separate them.

Measure out 3 cups of beef or turkey broth and pour into a large stock pot.

Add fresh black pepper to the broth and bring it to a boil.

Begin adding the noodles one at a time to the boiling broth to prevent them from clumping together.

Boil the noodles for about 20 minutes.

If the broth isn't thick enough, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of water.

Bring the broth to a low boil and add the last of the broth, using additional cornstarch slurry if needed for thickening.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens