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Egg Noodles (Gluten - Free, Kosher for Passover)

Well, I'm getting this recipe up just under the wire for the last days of Passover. These egg noodles are Aviva's favorite and I've been meaning to whip up a batch all week. Simple, simple to make, they are a nice change from matzoh balls. Basically, the noodle begins with a batter of eggs, potato starch, water and salt. The key to making these noodles is to make a very thin crepe. Otherwise, it feels like sliced omelet in soup.

I purchased a crepe pan for Passover this year just so I could make these noodles. A frying pan works just as well but I'm so used to making blintzes that I wanted a crepe pan. I seasoned the pan at the beginning of Passover by frying potato skins for about 10 minutes. This is the manufacturer's suggested method and it works. Nothing sticks. I do use a spray non-stick oil between crepes just to be sure.

Anyway, I need to get dinner going. Just got home from kashering the kitchen back to pareve. It has been an insane three weeks and I'm ready to relax over these last days....starting with a hot bowl of chicken soup and noodles.

Kosher Status: Parve
Number of servings: 10 - 12
Main Ingredient(s): Eggs
Preparation Time: 00:10
Cooking Time: 00:10
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


  • 8 eggs
  • 1 cup potato starch
  • 2/3 cup water
  • 1 teaspoon salt


Combine the eggs, potato starch, water and salt in a bowl. Using a whisk, beat until well blended and a bit foamy.

Make sure you get all the potato starch blended into the eggs.

Heat the crepe pan over medium heat. Spray with non-stick coating.

For an 8" - 9" crepe pan, I use about 1/2 cup of batter. When the pan is hot, pour the batter into the pan and lift it from the heat. Roll the batter over the bottom of the pan until it is evenly covered. Set on the heat until the top seems dry.

Gently flip and just cook for 30 seconds or so. I turn it out of the pan onto a piece of parchment paper. Set aside. Repeat until the batter is used up.

After they crepes are all made, gently roll them up and place them side by side.

With a sharp knife, cut into thin strips. Set aside until ready to use, either in the fridge or freeze for later.

To serve, I bring the noodles out and let them come to room temperature. I add the noodles to the bowls and then ladle the hot soup over them. That's it. I don't cook them in the broth. Simple!

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Egg Noodles (Gluten - Free, Kosher for Passover)

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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.

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