Reviewed: Jul. 6, 2005

This was my very first time making noodles and I had a great time. The whole family liked them (DH, and 6 yo daughters included). The dough was perfectly fine for my pasta maker. I wouldn't change a thing to the recipe (though might try to flavour with herbs next time!). I did use Australian measuring cups (which contain slightly more than US ones), perhaps that helped my dough! :)

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France

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Fremantle, Western Australia, Australia

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Reviewed: Jun. 8, 2005

Superb! I used them our favorite beef stroganof recipe and now my husband preferes that I never use store bought again. One trick I used was to roll the dough up and use a sharp!!! knive to cut strands but I also sretched the strands for a beautifully thin noodle rather then labourisly rolling them thin. No 2 doughs will ever be identical when using a cup measurement for flour and other variables so I had to add more milk, but this is not a fault of this recipe.

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PIZZA2471

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Reviewed: May 23, 2005

These turn out great every time. Good flavour & a wonderful homemade texture.

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: May 12, 2005

They're okay. I'll probably make them again, but just not a 5 star recipe....in my book.

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PUMPKINPATCH73

Cooking Level: Intermediate

Home Town: Christiansburg, Virginia, USA

Living In: Charleston, South Carolina, USA

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Reviewed: May 1, 2005

they are not bad.but beginners should not try this 'cos it's really hard to control how to cook it n roll n stuff like tt.my cousins n i made a huge mess in the kitchen but it was fun making them.

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CLUVY

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

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Reviewed: Apr. 29, 2005

This was so super easy!!!!!!!!!!!! I couldn't believe it. It was my first time making homemade noodles, and I did it by hand, and they came out absolutely perfect. This will now become one of my "regular" recipes. Thanks so much Linda!

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COOKIN4MY3BOYS

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Reviewed: Apr. 5, 2005

Great tasting noodles. My Mom has used this recipe for years. To save time though, I suggest rolling the noodles out into desired thickness, and then rolling the dough into a log. Then starting at the end, slice the noodles into desired width. Afterwards, just toss them around until they are all uncurled into noodles. Will save you a ton of time from just slicing them while lying flat. Also keeps them more uniform in shape.

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HOLLY D

Cooking Level: Expert

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Reviewed: Mar. 21, 2005

This recipe is very similar to the one my mother used when I was a child. One tip: After rolling her dough, she would roll it jelly-roll fashion and using a very sharp knife would cut it to the desired width, then unrolled it before drying. [I remember the first time I ever "bought" noodles at the store I felt SO terribly guilty that I couldn't confess to my mother what I had done! Later it just became a way of life, with no guilt attached. How could I have gone so wrong?]

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SELEA

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Reviewed: Mar. 21, 2005

This is now THE noodle recipe I use, after trying many, many others. The dough is easy to work with and turns out tasty noodles every time. I use the dough right away and it works out fine.

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ROWEYOURBOAT

Cooking Level: Intermediate

Home Town: Apple River, Illinois, USA

Living In: Meeker, Colorado, USA

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Reviewed: Mar. 20, 2005

I have made these noodles twice (as beef and noodles) and they are very much like the noodles you would get in an Amish restaurant or store (like Das Duchmans Essen Haus). I didn't hand roll them I used my Kitchenaid Noodle roller and cutter attachments. When using a machine I found it was good to work in small pieces and reflour often working from thicker to thinner slowly to keep the correct texture and shape. I worked in small batches flouring each batch before setting aside to dry. This is messy but worth every bite. I found that making them too thin just didn't have the same homemade feeling you got with a thicker noodle. I cooked them in beef both and added some garlic powder to the dough to add a kick. I precooked the beef in a beef and onion broth the day before and let it simmer for 5 hours so it was extra tender. I added the noodles to the mixture after they were cooked. This recipe is one for the file and one to pass on.

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MRSHAASE

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Reviewed: Jan. 30, 2005

These are both awesome and easy - especially since I cheat and use the dough hook on my mixer. I made the mistake of halving the recipe the first time I made it, since it's just two adults and two picky kids. I always make the full recipe now. I use a heavy french pin to roll it out, then use a pizza cutter to make skinny strips. I lay them over the rolling pin to dry. Really good - husband now refers to these as 'the good noodles'.

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SARGON

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Reviewed: Jan. 11, 2005

I love to make these noodles and my family loves to eat them. I make homemade soups all the time and this noodle recipe is a great addition to my soups. thank for sharing

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THESTRAUGHANS

Cooking Level: Expert

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Reviewed: Jan. 6, 2005

These noodles tasted good, but were much more moist than other egg noodle recipes I have tried previously. Required a lot of extra flour to roll out. Once dried out and cooked though, they were very tasty.

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LSHOCKEY

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Reviewed: Dec. 6, 2004

I used this to make a thicker style noodle, turned out great! ............. Did add about 1 more c flour to dough and maybe .5-1 c when rolling out ( i doubled the recipe) ........... i only dried that nights batch for 30 min and then boilded about 20 min ........... thanks!

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MRSREAMESNOODLE

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Reviewed: Oct. 31, 2004

GREAT egg noodles!! I made the noodles extra thin so I can cook them right away in stead of using bolied salt water I used beef cubes and made beef and noodles. I will keep this recipe in my cook book.

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PURTIE26

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Reviewed: Oct. 8, 2004

i loved them and was so excited to be able to make them they are a little time consuming though but was worth it if you have the time

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NIXKIX69

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Reviewed: Sep. 2, 2004

These are great in homeade chicken noodle soup.

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76MARIE

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Reviewed: Aug. 26, 2004

Good noodles, but nothing spectacular.

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WANNABESHEF

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Reviewed: May 21, 2004

Great! we loved them in chicken soup. Will prob let them dry out a bit longer next time.

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CSONION

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Apr. 16, 2004

Excellent recipe! I followed the instructions and the noodles were wonderful!! I used then to make Polish Cabbage and noodles, and it went very quickly! Thanks for this great recipe.

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