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Homemade Whole Wheat Egg Noodles

By Rachel Tiemeyer

These homemade whole wheat egg noodles are cheap, healthy and melt-in-your-mouth delicious. All my favorites in one recipe!

Homemade whole wheat egg noodles - delicious and simple!

My 5-year-old daughter and I threw these together one afternoon in about 15 minutes. I know it looks fancy or difficult, but I ASSURE you that you can do this.

Check out just how easy it is to make Homemade Whole Wheat Egg Noodles…

Homemade whole wheat egg noodles - delicious and simple!

My kids took several helpings of the chicken noodle soup we made with these. And, the leftovers were even better the next day. We’ll be making them again soon!

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Homemade Whole Wheat Egg Noodles

  • Author: Thriving Home
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Pasta
  • Method: Mix and prep
  • Cuisine: American

Description

Homemade whole wheat egg noodles are delicious and simple! Make them from scratch and enjoy the fantastic flavor in Chicken Noodle Soup or as pasta with sauce on them.


Ingredients

  • 2 1/3 cups whole wheat flour (I recommend white whole wheat flour for lighter noodles.)
  • 1/2 teaspoon sea salt
  • 2 large eggs, beaten
  • 1/3 cup water, plus more as needed
  • 1 teaspoon olive oil

Instructions

Make the Noodles:

  1. In a large mixing bowl, whisk together the flour and salt. Then, make a “well” in the middle using your finger.
  2. In a separate small bowl or glass measuring cup, whisk together the eggs, water and olive oil. Pour this wet mixture into the “well” in the middle of the dry mixture. Stir with a spoon until the ingredients are mostly combined. Add a little more water if it is too crumbly and not coming together like a dough.
  3. Generously dust flour over a clean countertop. Dump the dough out onto the well floured surface and knead it with your hands a little bit to get the ingredients combined well. Form into a round disc-shaped dough ball. Sprinkle with a little more flour.
  4. Use a well floured rolling pin and roll out your noodle dough until it’s very thin, about 1/8 inch in thickness. If needed, add more flour under the dough to keep it from sticking to the counter. This is very important!
  5. Use a pizza cutter to cut long strips of noodles as thin or thick as you like and any length you like, but try to keep them a uniform size.

Cook the Noodles:

Simmer your homemade egg noodles in a big pot of salted water until noodles are fat and tender to the bite (aka al dente). Drain in a colander. Or, try using them directly in this Chicken Noodle Soup.

Store the Noodles for Later:

Option 1 (Freezing the Dough): After Step 3, place the dough in a freezer bag, seal, and freeze until ready to use. The dough will be good for about 3 months. When you’re ready to use it, thaw the dough in the refrigerator for 24-48 hours and following the instructions, beginning with Step 4.

Option 2: (Drying and Storing the Noodles): Complete the recipe through Step 5. Spread the cut noodles on a wire cooling rack and let dry for about 2 hours. Store in an air-tight container in the pantry for up to a month.

 

The BEST Snickerdoodle Cookie Recipe

By Polly Conner

If you're looking for the BEST snickerdoodle recipe, stop. You've found it.

Tomorrow I am contributing to a cookie exchange at my small group’s Christmas party. I found it only reasonable that I try a few recipes out before I chose which one to make for the masses.

For some reason, snickerdoodle cookies sound great in the winter. I mean they are great year round but something about the cinnamon sugar coating and the warm, soft middle is even more appealing in the winter months.If you're looking for the BEST snickerdoodle recipe, stop. You've found it.

If you are looking for a GREAT snickerdoodle cookie recipe, go no further. Stop searching. Don’t try anything else. You have arrived.

I’m a cookie snob and THESE are on the top of my list. I also really like them because my 2 year old can be part of the process in a non-destructive way by rolling the dough into cinnamon sugar.

If you're looking for the BEST snickerdoodle recipe, stop. You've found it.

I was impressed by her self-control in not eating any of the dough throughout the process but I couldn’t keep her from licking the “sand” off of her fingers.

Here they are all ready to pop in the oven.

If you're looking for the BEST snickerdoodle recipe, stop. You've found it.

Feel a sweet tooth coming on tonight? Here’s how to make these bad boys:

If you're looking for the BEST snickerdoodle recipe, stop. You've found it.

Enjoy and make sure to check out other desserts in our recipe index!

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The BEST Snickerdoodle Cookie Recipe

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 16-18 cookies 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

These snickerdoodles are always a favorite with their soft, chewy middle and the delicious cinnamon sugar mixture on the outside.


Ingredients

  • 1/2 cup butter (1 stick) softened
  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar

Cinnamon sugar mixture for rolling:

  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Instructions

  1. In large bowl, mix together the butter and sugars. Add the egg and vanilla and beat until smooth.
  2. In another bowl combine the rest of the dry ingredients (flour, salt, baking soda, cream of tartar).
  3. Mix dry ingredients into the wet.
  4. Refrigerate dough for 30-60 minutes.
  5. Scoop a small amount of dough out and roll into a small ball (I’d say a little smaller than a walnut).
  6. Roll dough into cinnamon sugar mixture.
  7. Bake cookies at 350 degrees for 12-14 minutes and no more. The cookies will seem a bit undercooked but they will continue to develop after they are removed from the oven.