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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My Husband's Wife

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2007

okay but i must have done something wrong because my noodles got rubbery

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anna e

Cooking Level: Beginning

Home Town: Johnstown, Pennsylvania, USA

Living In: York, Pennsylvania, USA

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Reviewed: Oct. 17, 2007

This is by far the best noodle recipe I have ever made, better than my moms old one. I even used fat free milk so next time I am going to try it with wheat flour to make it even better for my family.

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MRSSTEFANSKI

Cooking Level: Expert

Home Town: Struthers, Ohio, USA

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Reviewed: Oct. 13, 2007

This is such a great recipe. Easy and good!My family loves the noodles in home made chicken soup. Total comfort food. Even my one year old likes it!

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shelly King

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Reviewed: Oct. 2, 2007

First time making egg noodles though I have made various other types of pasta in the past. This recipe is tasty for sure. I had a problem with thickness despite the fact that I rolled it as thin as I could without it getting transparent. I didn't dry them either. I just dropped them into a pot of boiling water and fished them out. Then I stored them in the fridge for dinner later tonight. They DO roll out heavenly and are indeed tasty!

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Kim

Cooking Level: Expert

Home Town: Buckhannon, West Virginia, USA

Living In: York, South Carolina, USA

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Reviewed: Sep. 22, 2007

These were great. I have never made noodles before and this was so easy. I used my pasta machine and my eight year old grandaughter helped me. We had a wonderful time making these. I will be making them often.

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CHARLOTTE

Cooking Level: Expert

Home Town: Torrington, Wyoming, USA

Living In: Ridgecrest, California, USA

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Reviewed: Jun. 12, 2007

Excellent! Just like mom used to make, only simpler! Thank you!!

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mot3195

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Reviewed: Jun. 1, 2007

Very easy and great tasting!! I had some neighbors over for dinner the night I made these and they loved the noodles.

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IdahoMomNCook

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Reviewed: Apr. 26, 2007

Very tasty! Used this recipe to make lasagna noodles; everyone raved about how good and thin these were. No comparison to store-bought noodles. Can also add pesto, lemon zest and ground black pepper, chives, oil-packed sundried tomato, etc. for a nice change.

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Amelie

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Reviewed: Mar. 18, 2007

Excellent. I have used another recipe for a long time, but I am now going to switch to this one.

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Kristie

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2007

I used half wheat and half regular flour, just to be healthy, and this was awesome. Much better and lighter than storebought.

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FLYGURL814

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Reviewed: Feb. 20, 2007

Easy recipe that tastes great; I tend to roll 'em thin and eat them with sauce. I especially loved the tip about rolling the dough and slicing noodles off the end to work quickly and make the noodles more consistent--gives the noodles a professional look.

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Schnozz

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Reviewed: Feb. 13, 2007

I'd never made homemade pasta before but this was so easy and turned out so great!!!!

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Bonna

Cooking Level: Intermediate

Home Town: Parkersburg, West Virginia, USA

Living In: Pickerington, Ohio, USA

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Reviewed: Feb. 12, 2007

VERY good recipe! I loved the noodles and can't wait to make again!!

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LADYBERA32

Cooking Level: Beginning

Home Town: El Cajon, California, USA

Living In: Oceanside, California, USA

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Reviewed: Jan. 9, 2007

These were GREAT and very easy to make. Thanks for the recipe.

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BBJO9603

Home Town: Long Island, New York, USA

Living In: Gracemont, Oklahoma, USA

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Reviewed: Jan. 1, 2007

These were not bad, though I don't think my search for the perfect egg noodle recipe is over as yet. I think that 1/4 in. in thickness is way to thick, much better to stick to 1/8 inch. Also, I would recommend boiling the noodles in chicken broth for added flavor. I served these with the slowcooker beef stroganoff from this site, a fantastic dish that camouflaged whatever flaws the noodles may have had.

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SPECK03

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Jensen Beach, Florida, USA

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Reviewed: Dec. 7, 2006

Super easy and good. I used my pasta machine to roll it out and had my 2 year old cut shapes with miniature cookie cutters. I didn't wait for the pasta to dry, I just added it to my boiing chicken soup. Yummy!

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MOM2K&A

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Rochester Hills, Michigan, USA

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Reviewed: Dec. 5, 2006

Such a great and easy recipe... Just mix, knead, rest, and roll. I sat my 7 year old and 3 year old down with the rolled out dough and a pair of tiny cookie cutters (a star and gingerbread man) - these were only a couple of inches across at most. They had a great time cutting out the shapes which made a fun addition to our chicken and vegetable soup. As to taste... My 7 year old is a picky eater, but loved these noodles! My mother-in-law, who believes herself to be the world's best cook, also liked them. This recipe is a keeper!

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SENDDEBEE

Cooking Level: Expert

Living In: Blythewood, South Carolina, USA

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Reviewed: Nov. 30, 2006

I've been using a pasta machine and using the recipe that comes with it that calls for water and oil. I've never made them with milk and butter. Decided to look for a new recipe and tried this one because it had so many good reviews. I think they were the best I've ever had. Today I'm going to make more for the freezer but I'm doing them by hand this time. The machine makes them too thick and I want to try the thinner noodles. Thanks for a great recipe!

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LovesToEat

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