Reviewed: Jan. 15, 2008

Easy to make. The whole family loves them. You can walk away knowing that you cooked a REAL home-cooked meal for your family without feeling too tired from working all day in the kitchen. Everyone loves them!

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Amanda

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 13, 2008

Very good and easy. I used the Kitchenaid to mix and knead...the pasta attachment to roll and then hand cut into nice fat noodles for parsley butter noodles. Yumm!

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Mary

Cooking Level: Expert

Home Town: Coventry, Connecticut, USA

Living In: Grafton, Wisconsin, USA

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Reviewed: Jan. 4, 2008

Same basic recipe that my grandmother and great-grandmother (full Cherokee) used to use as a basic starter. I just taught my granddaughter the recipe and what can be done with it. Same recipe, rolled a little thinner, use a glass to cut out circles, fill, fold over, and crimp with a fork to makes raviolis. Make one inch balls with the dough and add to chicken or beef stew for great southern dumplings. A real American classic.

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Phil Evans

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Reviewed: Jan. 3, 2008

Perfect! Just like my grandma makes. My husband was impressed. Used them with homemade chicken noodle soup.

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LAWNAC

Cooking Level: Expert

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Reviewed: Jan. 3, 2008

I've made these twice for my mom's chicken noodle soup. They sure beat the freezer aisle. Thanks for sharing!

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BassChick

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Reviewed: Dec. 17, 2007

These are basically the exact same egg noodles I have been making since I was a kid....recipe was passed down. The only difference I use 4 egg yolks, in place of 2 whole eggs and use cream in place of milk. I tried this recipe as written and I prefer the heartiness of my recipe. these were good, we just like a denser noodle.

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Dec. 8, 2007

I had difficulty rolling these out thin enough. After I cut them I let them air dry over a clothes hanger for about 2 hours and then put them in soup.

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lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Dec. 7, 2007

Excellent noodles for a homemade soup. My family likes them 1/4" thick. Big and hearty. I cut them into fun shapes with very small cookies cutters too. No changes to recipe.

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foodie71

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Nov. 28, 2007

After reading this recipe, I contacted my mother-n-law who is an excellent cook most of the time. Her recommendation was to add 1 tsp. of baking powder, so that is what I did. I made Beef-n-noodles with about 1/2 the noodles. I followed most all the other directions for cutting and drying. Only about 1/2 the noodles were dry enough to use. I would recommend making them on wax paper. Also, used my mother-n-law's suggested cooking time of 10 minutes. If you don't have a noodle cutter use your pizza cutter. Hope this is helpful information for you. I will use this recipe with the above changes again!

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sunshine6078

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Reviewed: Nov. 22, 2007

I have used this recipe from my grandmothers days....(same ingredients as hers) I love to make them in the morning, throw them in the crock pot, take your chicken stock and add a little flour to make a gravy on the stove and add the gravy and the noodles to cook on low all day. They get all yummy!!!

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YCRAM

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Reviewed: Nov. 19, 2007

Great and very easy. I did not add the butter. Everyone loved them.

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Carol T.

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Reviewed: Nov. 16, 2007

I found another way to easily cut the dough. Use a pizza cutter. Its really quick and goes through the noodle dough smoothly.

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yarima

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Reviewed: Nov. 13, 2007

This is a very good recipe, I use my pasta roller to roll them out and then cut. I wanted my noodles thick and this was just right. Mine stuck together pretty good, next time I will use flour when I am cutting them and maybe dry them flat for a few minutes before cutting into smaller shapes. Be warned this is a huge recipe, the whole recipe made way too much for my large batch of chicken noodle soup (half would have been perfect). The do come together well and roll out easily.

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ANGELA1970

Cooking Level: Expert

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Reviewed: Nov. 10, 2007

First time I have ever made noodles and I will continue to use this great recipe. I used my Kitchenaid mixer to knead it. It came out perfect.

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ban_the_circus

Cooking Level: Expert

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Reviewed: Nov. 10, 2007

I've never made noodles before and didn't really know what to do at every step. My dough was pretty sticky so I added some flour, but I wasn't sure what it should feel like. I also forgot to knead the dough for 5 minutes and have no idea what "dry" noodles should feel like. Despite this, my noodles turned out pretty good. Mine were thick, so I called them dumplings. Evidently, this is a very flexible recipe. Thanks for inspiring me to try pasta making!

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newcook

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Reviewed: Nov. 10, 2007

I made these noodles for home-made chicken noodle soup. They were very good - much heartier and tastier than what you would buy at the store. I will definitely make again.

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Connie

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Pasadena, Maryland, USA

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Reviewed: Nov. 10, 2007

I made these last night with some homemade chicken soup, exactly as the recipe said they turned out really well. I made them mid morning to let them adequately dry out, but next time I will probably make them close to the time of adding to the soup. I will also roll them out thinner. I separated them after cutting and let them dry on a kitchen towel on the counter. They took to long to cook. Next time I will try to use some whole wheat flour, and smart balence instead of butter. I also would like to try egg substitue to make a cholesteral free version. I will definately make again, they made my soup extra special with not much effort.

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ghokey

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 2, 2007

So easy... I love it! Best Noodles Ever!

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Julie Anne Dearth

Cooking Level: Expert

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Reviewed: Oct. 31, 2007

Excellent! I halved the recipe and used about 1/2 cup whole wheat flour, 3/4 cup all-purpose flour (the equivalent of 1 cup whole wheat, 1 1/2 cups regular for the full recipe). It worked very well! I also did what others said and rolled up the pasta to cut it. However, I didn't have enough flour on it; some of my rolls stuck together too much to unroll, so I had to redo them. Be sure to use enough flour when using that method. ;) I served them tossed with butter, garlic, parsley, and Parmesan. Wonderful!

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