My mother used this recipe, and its been passed down three generations. Personally, I think the baking powder is key. I usually triple the recipe, use some that day, then freeze the rest. To freeze, flour the noodles really well, lay them flat on a cookie sheet, then pop them in the freezer. When frozen, I put the noodles and the extra flour in a ziplock bag and return to freezer. They are good to go whenever you need them. The extra flour acts as a thickening agent when you cook them in broth.

Reviewed On: Oct. 12, 2009