Richard’s whole egg noodles

You can use these noodles anywhere you’d probably use cooked fettuccine – with bolonaise, or a vegetarian stir-fry, or fold them in a pesto sauce. Print Recipe Richard’s whole egg noodles Course Side Dish Cuisine Vegetarian Servings Ingredients 4 eggsSalt1 tsp ghee Course Side Dish Cuisine Vegetarian Servings Ingredients 4 eggsSalt1 tsp ghee Instructions Break + Read More

You can use these noodles anywhere you’d probably use cooked fettuccine – with bolonaise, or a vegetarian stir-fry, or fold them in a pesto sauce.

Print Recipe

Richard's whole egg noodles

Course

Side Dish

Cuisine

Vegetarian

Servings

Ingredients

• 4 eggs
• Salt
• 1 tsp ghee

Course Side Dish Cuisine Vegetarian Servings Ingredients 4 eggs Salt 1 tsp ghee

Instructions

1. Break 4 eggs into a bowl

   
2. Whisk the eggs until they are homogenous, and the mixture is light

   
3. Get your pan on the heat and add a little ghee to lubricate the pan.

   
4. When the pan is to heat (the ghee boiling) add a small amount of egg mix. Just enough to fully spread across the pan.

   
5. Cook just one side of the egg crepe until the other side is dry

   
6. Tap the cooked egg on a board, and keep cooking crepes until all the egg mix is used up

   
7. Eventually you will have a stack of crepes

   
8. Fold the stack over and slice the egg into fettuccine sized noodles