Manicotti Noodles Recipe

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Manicotti Noodles

Maggie Heden

By
@maggiekate09

old-fashioned, crepe-style manicotti noodles. This recipe yields about 2 pounds of noodles, but unused, cooked noodles can be stored in the fridge for 2 days or the freezer for up to 2 months. Just be sure to wrap tightly in tin foil and seal into a zip-top bag!


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Rating:

Ingredients

3
eggs
1 1/4 c
water
1 c
flour

Directions Step-By-Step

1
Beat eggs well. Add water and beat until mixture is high and foamy. Add flour and mix very well, until there are no clumps.
2
Let rest 20 minutes. After resting, mix again.
3
Spray cooking spray into small skillet. Heat over medium-high heat, then cook noodles like pancakes, 1/4 cup of batter at a time. When batter begins to bubble, flip. Once cooked through, transfer to a plate, separating noodles with sheets of waxed or parchment paper.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian