Old-Fashioned Soaked Egg Noodles

Recipe Description:

I adapted this recipe from my great grandmother’s recipe that she used to make when I was a child. The noodles are great in soups and stroganoff.

Old-Fashioned Soaked Egg Noodles
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  • 3 thoughts on “Old-Fashioned Soaked Egg Noodles”

    1. I have made these several times now. My family loves them! My 4- and 6-year-old kids love rolling them out and cutting them with a pizza cutter.

    2. Is it OK to add the salt with the other ingredients instead of waiting till after the soaking period to add it? Does it interfere with the lactic acid breaking down the phytic acid if you do so?

      1. You may add the salt with the other ingredients, if you wish. I just add it afterward because that’s the way grandma did it. 🙂 I don’t think it would inhibit lactic acid producing bacteria as these type of bacteria seem to do well in a saline environment (i.e. sauerkraut). I know salt can inhibit yeast growth as in sourdough, but we aren’t doing that here. Salt doesn’t have any effect on phytic acid breakdown that I am aware of.

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