Reviewed: Dec. 2, 2008

Doesn't taste like grandmas but nothing could. Very good two years in a row!

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DAMON.PDX

Cooking Level: Beginning

Home Town: Lafayette, Indiana, USA

Living In: Chapala, Jalisco, Mexico

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Reviewed: Nov. 29, 2008

Exactly what I was looking for! The noodles have a wonderful texture and are the perfect addition to my homemade broth-based soups. The dough is easy to work with, and my children love to help shape it into noodles.

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TIARE1

Cooking Level: Intermediate

Living In: Citrus Heights, California, USA

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Reviewed: Nov. 29, 2008

I love this recipe and have used it many times! I use it in my chicken and dumpling recipe since I don't really like dumplings. Very easy and yummy!

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Jess

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Ozark, Missouri, USA

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Reviewed: Nov. 26, 2008

Thanks for this recipe. I spent years trying to replicate the egg noodles and "sauce" my grandmother used to make, and this with a minor modification seems to be exactly the way to go. I found an "Amish" Egg Noodle recipe that recommended boiling in chicken broth (or turkey broth?) for at least TWENTY minutes. The result was that with the exact same ingredients in this recipe, a nice healthy "gravy" was produced by the noodles. Grandma always served her noodles as a side dish for Thanksgiving, and this combo recipe nailed the tastiness and sauce consistency. I did a test run tonight. I do think she put parts of the turkey in to boil with the noodles. I'll probably put some turkey drippings in (apple and apple juice based) to see how it turns out. Thanks again!

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westcoastinvader

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Reviewed: Nov. 26, 2008

i made this recipe as is...and it was fabulous. i did as someone else mentioned mixed the dough in my breadmaker. My breadmaker runs for 90mins, so i let the dough mix until it looked uniform (5-10 min). I turned it off and let the dough sit for 10 min bf rolling it out. i used them in a recipe from this site, beef noodle soup.

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Renee

Cooking Level: Intermediate

Living In: Monroeville, Pennsylvania, USA

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Reviewed: Nov. 22, 2008

Very good! Nice and tender, not at all tough or chewy.

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jelene

Cooking Level: Expert

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Reviewed: Nov. 21, 2008

i like to add some baking powder to my noodles. i never added butter, so i did this time, and they turned out great! made alot of hearty noodles, so i had to share with my neighbor. she loved!

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SODABEAR

Cooking Level: Expert

Home Town: Alliance, Nebraska, USA

Living In: Bayard, Nebraska, USA

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Reviewed: Nov. 16, 2008

This was my first attempt at making any type of noodle or pasta at frome scratch. These noodles turned at amazing. I halved the recipe for a vegetable soup. These egg noodles are a definite keeper and we will make them over and over again.

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GAIA3441

Cooking Level: Expert

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Reviewed: Nov. 4, 2008

These were the perfect egg noodles to make! I've been using my grandmother's recipe forever, with problems every time, it always came out too dry and crumbly and would never come together. This one all came together within a few strokes of the spoon. Defiantly a keeper!!!

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Kristi

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

very good I'm making again tonight my family loves this and my kids friends even loves it thank you for sharing this great recipe I had made it before but different but this is much better bravo!

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wildaisy76

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Reviewed: Nov. 1, 2008

I LOVE this recipe! Soo easy and tasty! I made heart shaped noodles by request of my boyfriend. I used them to make chicken and hearts soup ! :) <3

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Cuppycake

Cooking Level: Expert

Home Town: Gulfport, Mississippi, USA

Living In: Dunwoody, Georgia, USA

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Reviewed: Oct. 25, 2008

Easy and delicious. Served with chicken and mashed potatoes...the family loved it. Next time I will cut the noodles a little thinner.

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Noodle lover

Living In: Ottawa, Kansas, USA

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Reviewed: Oct. 20, 2008

I have made egg noodle for years using my grandmas recipe. I decided to try something new. This recipes is so good. The next day the noodles are just as good as the first, they arent all mushy like most noodles get. I will be using this recipe from now on. Sorry Granny.

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Chrissy

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Mulvane, Kansas, USA

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Reviewed: Oct. 15, 2008

Try cutting fun shapes from the dough, I used stars, hearts and gingerbread men shapes (cookie cutters) it added to the prep time, but the look on my son's face when he saw a giant Star shaped noodle was priceless. The rest of the dough I cut up with my pizza slicer (round,rolling blade thingy) and I added a little chopped, fresh parsley to mine, yummy. I had so many noodles I decided to try freezing half of them. I put them on a plate in the freezer in a single layer. After a few hours I transferred them to a freezer bag. I used the noodles about two weeks later in a soup and they tasted just as good as the fresh ones.

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Oct. 14, 2008

I made these noodles and cut into squares for my chicken pot pie and it was AWESOME!! They were WORTH the extra time it takes to make them instead of using dried pasta!

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Take Out Queen

Cooking Level: Expert

Living In: Mechanicsburg, Pennsylvania, USA

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Reviewed: Oct. 5, 2008

These were so good and so easy. I never knew homemade noodles would be this easy or I would have been making them long ago. Won't find me buying from the store again! They did take longer than I thought they would to dry (maybe mine were fatter than they should be) but I cooked them like that anyway and they were fine. Delish!

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MamaEpsteen

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

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Reviewed: Oct. 1, 2008

These are good, tasty, easy to make. Next time I'll try melting the butter first, though.

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hjbe

Cooking Level: Intermediate

Home Town: Calumet, Michigan, USA

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Reviewed: Sep. 18, 2008

Quick and easy to make, I didn't let them dry long. Cooked in 6C broth with some shredded left over roast and gravey and thickened it a little. Made some fresh "Country Green Beans" with another recipe from this site. These noodles turned left overs into a great new meal - my husband said YUM!

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Laura

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Reviewed: Sep. 16, 2008

1st time making homemade noodles & it was very easy & they were very good. I used 1/4 cup skim milk & 1/4 cup half-&-half, but otherwise followed the directions exactly. We cooked 1/2 the recipe last night (i threw a few Knorr tomato & beef boullion cubes into the water) & i froze the remainder to cook another night. Will definitely make this again! Next time, however, i'll divide the dough into 2 or more portions before rolling out, as we found we preferred the much thinner noodles i cut from the edges over the thicker ones from the center of the rolled dough.

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heatheranne

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Sep. 8, 2008

I just made these noodles according to the recipe and increased the resting time to 45 minutes, I was able to roll them very thin. When rolled out completely and only 1/8" thick, the pasta sheet covers about 2 foot square. I dusted the top with flour, rolled the whole thing into a jelly roll and cut with a kitchen knife with no problem. Super easy and a lot of fun to make.

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