Handmade Ashkenazi egg noodles are a labor of love, a lot of love. The cook needs to make a dozen or more of very thin and delicate egg crepes and then slice then together to thin strips. No wonder it’s one of my fondest culinary memories from my grandmother, Rachel Shraga.
My grandmother used to make the noodles with eggs and water only, but the truth is, it’s much easier to make them if you add a little potato flour, as most recipes instruct. Either way, they make any chicken soup seem special, and the holiday table, especially Passover, look extra festive.
Ashkenazi egg noodles (lokshen)
Course: SoupsCuisine: Ashkenazi, JewishDifficulty: Medium6
servings25
minutesAshkenazi egg noodles handmade noodles that are served in chicken soup, together or instead of matzo balls. They are kosher for Passover and so they’ve become a specialty of the holiday, but some cooks (like my grandmother and now my mother) serve it for Rosh Hashanah as well.
Use the video below as guide.
INGREDIENTS
4 large eggs at room temperature
4 tablespoons water
4 tablespoons potato flour
¼ teaspoon kosher salt
Oil spray, like PAM
DIRECTIONS
- In a medium bowl whisk eggs and water until combined. sprinkle potato flour and salt on top of the eggs and whisk until combined and smooth. Take a look at the video below.
- Heat a large non stick pan over medium-high heat. Have a turner spatula and an empty plate next to you.
- Spray the pan with oil.
- Using a small ladle pour from the egg mixture into the pan and immediately tilt and swirl the pan to make a very thin crepe. Cook for about 10-20 seconds, until the bottom is golden then use the turner to flip crepe. cook for a few more seconds and transfer to the plate. Wipe the pan if there are any crumbs left in it and continue with the rest of the egg mixture.
- Roll a few of the crepes together and use a knife to slice them to thin noodles. Repeat with the rest of the crepes.
- Serve in chicken soup immediately. Noodles will keep in the fridge in a sealed container up to 3 days.
