Low Sodium Egg Noodles with Gravy
Indulge in the comforting simplicity of homemade **Low Sodium Egg Noodles with Gravy**, a wholesome dish bursting with flavor yet gentle on your heart. Perfectly crafted from scratch, tender egg noodles come to life with just flour, eggs, and olive oil, delivering the authentic taste of homemade pasta. The velvety low sodium gravy, enriched with unsalted butter, savory chicken broth, and aromatics like garlic and onion powder, is the ultimate complement to the noodles, coating them in rich, golden goodness. Garnished with fresh parsley for a bright and herbaceous finish, this is a balanced and health-conscious meal ideal for family dinners or special occasions. With easy-to-follow steps and simple pantry staples, this recipe offers culinary satisfaction without the excess salt, making it both delicious and heart-healthy.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 units Large eggs
- 2 tablespoons Water
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour (for gravy)
- 2 cups Low sodium chicken broth
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (for garnish)
Instructions
In a large mixing bowl, combine 2 cups of all-purpose flour and create a well in the center.
Crack 3 large eggs into the well, add 2 tablespoons of water, and 1 tablespoon of olive oil.
Mix the wet ingredients with a fork, gradually incorporating the flour to form a dough.
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for 15 minutes.
After resting, roll out the dough as thin as possible and cut into desired noodle shapes, about 1/4-inch thick.
Bring a large pot of water to a boil. Add the noodles and cook for 3-5 minutes until tender. Drain and set aside.
For the gravy, melt 2 tablespoons of unsalted butter in a saucepan over medium heat.
Stir in 2 tablespoons of flour and cook, whisking constantly, for about 1-2 minutes until golden brown.
Slowly add 2 cups of low sodium chicken broth, whisking continuously to prevent lumps.
Add 0.5 teaspoon each of onion powder and garlic powder, and 0.25 teaspoon of black pepper.
Bring the mixture to a simmer and cook for 5-7 minutes until thickened.
Toss the cooked noodles with the gravy until well coated.
Garnish with 2 tablespoons of fresh chopped parsley before serving.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 1.7 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 180 mg | 14% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 936 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
