Reviewed: Apr. 29, 2012

I think the taste was great - however this was my first attempt at pasta making and it turned out strange. First- there was no time frame for letting the pasta "air dry" before cooking, second, while it was cooking it looked a lot like dumplings, it kind of always had a strange dumpling gooey biscuit like texture to it, and lastly this recipe should have included a what to look for when done paragraph. Ultimately the pasta was chewy yet strangely firm.. I boiled the noodles for a good 20 minutes.. and it was still chewy. Unfortunately that was the only thing ready and available to eat tonight.. so I am Hoping that they can be a little - or possibly a lot under-cooked and still safe to eat. I think the only reason why this recipe failed for me tonight was because I am too new to homemade pasta and don't know what to look for. I will try this one again after chatting with some pasta veterans :) If anyone would like to help me out it would be appreciated too :)

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Reviewer:

desi-squirrel

Reviewed: Apr. 13, 2012

These really are just like Grandma's!! I prepare a double batch & freeze what I don't use... Makes meals easier, yet still home-made with love :)

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Reviewer:

ms825g

Cooking Level: Intermediate

Reviewed: Mar. 20, 2012

I made these for a chicken noodle soup I was making. I did deviate somewhat but they still turned out great. I used 1 cup whole wheat flour, 1 cup all purpose and 1/2 cup semolina flour(pasta flour). I did not use butter or salt. They took a while to cook but their texture and taste was great. thanks

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Reviewer:

sascatcher

Reviewed: Feb. 12, 2012

Great noodle! Definitely need to double recipe. I also let them dry overnight and they cooked up nicely, and they went great with my chicken noodle soup.

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Reviewer:

lilkym03

Reviewed: Feb. 9, 2012

I've used a similiar recipe like this one for years. Our recipe differs by using evaporated milk and no butter. I use a grooved rolling pin and can cut out noodles in no time. Some pickled Jalapenos goes extremely well with them. Cajun spice is another great flavor to sprinkle on them for a change as well.

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6 users found this review helpful

Reviewer:

Seekery

Cooking Level: Expert

Reviewed: Jan. 22, 2012

Great recipe! They were tender & a great addition to my chicken soup. The recipe made enough for the soup & half left to freeze for later. I boiled them in a bit of stock before adding them to my dish (egg noodles will suck up quite a bit of your broth). Take your time rolling, the more you roll the easier the dough is to work with. Five stars!

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Reviewer:

ColleenMarie

Cooking Level: Intermediate

Home Town: Rawlins, Wyoming, USA

Living In: Lexington, South Carolina, USA

Reviewed: Jan. 21, 2012

Had a random craving for egg noodles like the ones my mom used to make when I was little. I knew they were pretty easy - but couldn't remember how. This was exactly like she used to make and were the perfect addition to my chicken soup!

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