Crispy, buttery and always homemade! These homemade buttered Egg Noodles are easier than you think!
Growing up, we would pack up and head to grandmas for a day of making homemade egg noodles at her house. We could always knew she would head to the basement to bring up that bucket of vanilla ice cream for some cream cones, when we were finished. So we were happy to help!
Everyone would have a task. Someone would be the dough mixer, the roller-out-er, the cutter and someone would sort the noodles on the flour sack towels.
Then they would sit for a day or so to dry. This meant that grandma couldn’t use her kitchen table for a meal, so we all went outside to eat a picnic that day!
Everyone who helped would get to take home bags of delicious homemade egg noodles. A delight that we all so very much treasured and looked forward too.
Since there are raw eggs in this recipe, these are not shelf stable. We store ours in the freezer or eat them up right away. You could also keep them in the refrigerator if you knew you were going to consume them in the next day or so.
It’s hard to gage just how many noodles this makes as you can cut them at different lengths/ widths etc. I’d say it makes a decent helping for 2 people. We always double, triple or quadruple the recipe depending on if we are making them for just one meal or making up a big batch to freeze.
It’s just personal preference! You could totally stop after you boil them. We ate so many fried egg noodles at grandma’s and our house growing up! The buttery, crispy deliciousness just feels like home.
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