Reviewed: Nov. 13, 2009

I just made these and they were awesome! I used about 1/2 of the noodles to make homemade chicken noodle soup and took the rest to and used it for butternut squash ravioli. Both turned out really great. Will definitely keep this recipe handy!

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ROBSGAL1

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Reviewed: Nov. 9, 2009

great recipe. i used my kitchenaid. i used half the recipe for lasagna roll ups that day and froze the other half. i pulled out the dough and let it thaw in the fridge overnight. the second half i just tore off little bits for dumplings. i threw them in raw towards the end of cooking time in a slow cooker stroganoff recipe. turned out really great

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 29, 2009

These noodles were perfect! I've tried to make noodles before, but they didn't turn out quite like I wanted. I cooked noodles in turkey broth, and added frozen veggies..mmm good! The noodles are great as is, but next time, just for kicks, I plan to add basil & garlic. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Oct. 27, 2009

These were very good. Took quite a bit of time to make, but really they weren't too difficult. I ended up splitting the dough into three portions to make thin noodles, wider noodles, and ravioli-like pasta. For those I cut out tiny circles and folded them in half over a mixture of spinach, egg, feta cheese, and pepper. They were great in a soup a few days later. They freeze well also.

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squeakyduck

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Reviewed: Oct. 22, 2009

These noodles are AMAZING! I make them with chicken noodle soup, and they are always a hit. They are one of my favorite comfort foods. When I make them in soup, they freeze very well, also. (not that we have much left over to freeze!) I wouldn't change one thing about this recipe. It's perfect!

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ccmom

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Reviewed: Oct. 20, 2009

think that mine would have turned out better if i would have cut them a little smaller and also allowed to dry more... overall a great recipe and will continue to make my own egg noodles!!

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Jade

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Reviewed: Oct. 6, 2009

Very disappointing, the texture was okay, definitely rolling them thinner is better, but even my homemade chicken noodle soup couldn't mask how bland these noodles were. On the plus side, I gave this 3 stars because I do think with some tweaking it would be a great recipe. For now I'll stick with the my mother's recipe (my favorite) that calls for 3 egg yolks, 1 egg and a lot more salt. Although I may consider trying milk and butter in it and see what happens! Tip: a food processor fitted with the dough blade mixed the dough up beautifully.

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KATHYLEEN

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Reviewed: Oct. 4, 2009

Well...this must be easy enough. I've made it twice already. Once was a sort of impromptu "What shall we do for dinner?" moment, and quick calculations suggested this in chicken broth with some veggies and a bit of crumbled sausage. >>> I am still working on my technique; my noodle results are not as tender as I would like, yet, but I do think it has to do with my novice standing. I'll keep on.

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Reviewed: Oct. 3, 2009

Overall, very good! A little blah, needed more salt. I also added a little garlic powder and onion powder.

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confectionary concoctions

Cooking Level: Expert

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Reviewed: Oct. 1, 2009

My grandmother used to make homemade egg noodles and I used her recipe for years. I actually tried this recipe instead and it is something about the additional ingredients vs. g-ma's recipe that really make the noodles pop. I serve them at thanksgiving annually and I've been told by the family to never go back to the old recipe! Grandma had only used flour, eggs, and salt. The added milk and butter just make this recipe BETTER! Try it, you won't be disappointed. PS: Last year instead of chicken broth I made turkey broth and the noodles took an additional step up in flavor. Highly recommend!

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Azhriaz

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Reviewed: Sep. 27, 2009

These are great! I have never made any kind of pasta before so I was a little skittish of this recipe. I am soooooo glad I tried it! They are WONDERFUL in my chicken noodle soup! I am going to try subbing the V8 next time and see how that goes!

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mommy2my2babies

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Reviewed: Sep. 27, 2009

I love this recipe. I use 1/2c V8 juice or tomato sauce in place of the milk to add a little extra color (and healthiness) to the noodles and my kids cant even taste it. I also will make up many batches in by bread machines and cut and freeze them for quick use later.

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Jaenelle

Cooking Level: Intermediate

Home Town: North English, Iowa, USA

Living In: Council Bluffs, Iowa, USA

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Reviewed: Sep. 24, 2009

I am impressed! Not only are they incredibly easy to make (I've never made noodles before) but they are delicious too! I can't wait to try the recipe again and flavor the dough like another reviewer said. Maybe even mix in various mashed veggies so I can get my picky 6 year old to eat more veggies. The food coloring idea sounds great, too. But just this basic plain egg noodle dough is definitely a keeper!

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kehmgrl

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Reviewed: Sep. 15, 2009

I've tried 4 different pasta recipes in 4 days since buying the Kitchen Aid pasta maker attachments. This is by far the best and the easiest. All the other recipes were too dry and lacked flavor. I made large butternut squash raviolis with this dough....AMAZING! I'll never use anyother recipe! THANK YOU!

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Nicolec79

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Reviewed: Sep. 13, 2009

VERY VERY NICE LIGHT NOT HEAVY NOODLE!!! I roll mine out very thin. With the broth i always add a stick of real butter to make the broth very rich. It was wonderful,made them last night for chicken and noodles this will be a keeper for sure thank u again !!!!!!

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Penny

Cooking Level: Beginning

Home Town: Fort Rucker, Alabama, USA

Living In: Jacksonville, Illinois, USA

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Reviewed: Sep. 7, 2009

Great tasting noodles. Just make sure you get them rolled out thin enough and cut them small enough.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Sep. 1, 2009

I'm of Czech descent and these came out just like the soup noodles I'm accustomed to. So if you prefer thicker, dumpling-style noodles, as opposed to pasta or slippery packaged egg noodles, this is the recipe you've been looking for! I don't use butter so I added the same amount of olive oil, I also had a bit of leftover cooked polenta which I added about 1/8 c. of to give it some tooth. Then used the pasta dough cycle on my bread machine and followed all the other instructions as written. Texture was perfect and the right amount for 1 pot of chicken noodle soup. You can also freeze these if you don't plan to use them right away.

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rsquaredstudio

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 18, 2009

I've been using this recipe for years- the noodles always turn out perfect.

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Citrus_Punch

Home Town: Wilton, Iowa, USA

Living In: Muscatine, Iowa, USA

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Reviewed: Aug. 13, 2009

Very easy recipe, excellent noodles. I used these in the Easy Chicken Noodle Soup from this website, and they were perfect! I also made a batch with half whole wheat flour, and that was great too!

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katiebeth

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Reviewed: Aug. 4, 2009

This recipe was definitely easy. I used my KitchenAid mixer with the pasta roller/cutter attachments on thickness setting of 4. Setting of 4 on the pasta roller is about the thickness of store bought fettuccini. I cooked the noodles al dente. I liked the taste of the noodles, but I was not so keen on the texture. I felt that these noodles did not have the ‘tooth’ that I look for in noodles. I’m wondering if I a substitute some semolina flour would help the texture.

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angelcraze

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