Manicotti Noodles Recipe

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Manicotti Noodles

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!

★★★★★ 1 vote


1 1/4 c
1 c


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.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian