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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Reviewed: Aug. 2, 2009

My family loved these noodles. This was the first recipe I have ever used and will probably be the only one too. I will do as others suggested and roll the dough out thinner and cut narrower noodles.

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Wanda Rohlfing

Cooking Level: Intermediate

Living In: Columbia, Missouri, USA

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Reviewed: Jun. 30, 2009

Awesome, my family won't eat store bought noodles anymore, great in chicken soup. BUT, make sure you put at least 1 tsp of salt, and roll them thin and make small noodles,because they really fill out when cooked, more so than packaged ones. A must try for everyone, I used half freshly ground wheat for half the white flour, and still turned out awesome.

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old time kitchen

Cooking Level: Expert

Living In: Camrose, Alberta, Canada

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Reviewed: Jun. 28, 2009

These were so easy to make and very tasty when cooked in homemade chicken soup. After drying the rolled sheets on a clean towel for the specified time, I just cut them into thin strips with a sharp knife and hung over a plastic hanger until no longer sticky. I used half the noodles in the soup and froze the other half. The frozen noodles cooked up just as nicely. A lot easier to make noodles from scratch than I would have imagined. Thanks for the recipe.

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hertzen

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Reviewed: Jun. 22, 2009

The taste was great but the dough was very tough to roll thin. Not sure how to fix that or whether that's how it is supposed to be. The end result was thick noodles, but they were delicious.

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Kristina

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Reviewed: Jun. 15, 2009

These were good- they had a old-fashioned homemade flavor. I mixed them up in my Kitchenaid. Make sure you use plenty of flour when rolling these.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

The taste of these noodles reminded me of the ones my grandmother would make for thanksgiving. I made these for chicken and noodles, and unfortunately I was becoming pinched on time, and didn't allow them to totally dry out. Which then turned into Chicken with a thick broth, with bits of noodles, because they dissolved. I will remember to allow more drying time in the future. Otherwise, a great recipe.

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**aMOMber**

Cooking Level: Intermediate

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Reviewed: May 13, 2009

Very good. I didn't worry about letting the noodles dry the second time I made this because they were very hard to get off the surface without destroying them. Be sure to roll them out as thin as possible. I cut them with a pizza cutter. I have also made them with whole wheat flour. I would suggest using 1/3 whole wheat, 2/3 white flour. Then they are hearty, but not too overpowering wheaty.

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zemparama

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