Ashkenazi egg noodles (lokshen) - Vered's Israeli Cooking (2024)

Recipe by Vered GuttmanCourse: SoupsCuisine: Ashkenazi, JewishDifficulty: Medium

Ashkenazi 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.