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Grandma Randolph’s Hand-Cut Egg Noodles
Grandma Randolph’s Hand-Cut Egg Noodles offer tender, pepper-kissed strands that soak up the depth of savory beef broth. The rustic texture and simple seasoning let the eggy richness shine, making it a comforting side for holiday roasts or a cozy addition to next-day turkey soup.
- Prep30 mins
- Cook10 mins
- Serves6
- DifficultyMedium
- 1
Beat the eggs in a large bowl.
- 2
Stir in the flour, salt, and pepper.
- 3
Divide the dough in half, then roll each half to 1/4-inch thick.
- 4
Let the dough dry for at least 2 hours.
- 5
Slice the noodles into long strips, 1/2-inch to 1-inch wide.
- 6
Bring the beef broth to a boil over high heat.
- 7
Drop the noodles into the boiling broth and cook until soft.
- Calories 235.5 kcal Moderate
- Protein 12.18 g Good Source
- Carbs 35.58 g Moderate
- Total Fat 4.04 g Moderate
- Saturated Fat 1.58 g Moderate
- Trans Fat 0.02 g High
- Cholesterol 156.0 mg High
- Sodium 405.6 mg Moderate
- Fiber 1.81 g Low Source
- Sugar 0.88 g Low Source
- Added Sugar 0.63 g Low Source
- Calcium 35.68 mg Low Source
- Iron 3.18 mg Moderate
- Potassium 145.17 mg Low Source
- Vitamin A 38.3 mcg_rae Low Source
- Vitamin C 0.16 mg Low Source
- Vitamin D 1.21 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Wheat 🌾
- Gluten