Manicotti Noodles

Manicotti Noodles Recipe

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Maggie Heden


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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1 1/4 c
1 c

How to Make Manicotti Noodles


  • 1Beat eggs well. Add water and beat until mixture is high and foamy. Add flour and mix very well, until there are no clumps.
  • 2Let rest 20 minutes. After resting, mix again.
  • 3Spray 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.

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About Manicotti Noodles

Course/Dish: Pasta
Regional Style: Italian