Reviewed: May 22, 2013

I made the dough as instructed (actually doubled the recipe) and ran it through my atlas pasta machine- came out great. Looking forward to using this recipe again.

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Reviewer:

nriffer

Cooking Level: Expert

Home Town: Evanston, Illinois, USA

Living In: Lake Villa, Illinois, USA

Reviewed: Apr. 5, 2013

i used self rise flour and it worked great...

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Reviewer:

gram

Reviewed: Mar. 17, 2013

I gave it five, but this is my first attempt of making noodles. Not sure if I will try others or stay with this one. I have no complaints for the noodle I was looking for. Worked great, my kids liked it. It is a dense noodle or at least mine were

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Reviewer:

Franco

Cooking Level: Intermediate

Reviewed: Mar. 14, 2013

Being my first time making noodles I was a little skeptical when my dough wasn't coming together like I had hoped I added about 2 tsp more of milk and continued to mix and they actually turned out really good, I don't know if I even needed that extra milk. I used my stand-up mixer to make the dough as well as the noodles. Next time for the dough I will try some other reviewers method of using the food processor. Also, I did not let all of the noodles dry for two hours, I use 1 1/2 Cups for soup after about 30 min of drying. I doubled this recipe and got 3 1/2 Cups of Rigatoni noodles.

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Reviewer:

pinklady

Cooking Level: Intermediate

Reviewed: Feb. 15, 2013

I have made homemade noodles for many years and my recipe is very similar to this one. However, a really easy way to cut them is: After rolling your dough out thinly, roll it into a roll and cut across at intervals as wide as you want your noodles to be. Then just pick up the outside end of each noodle and drop them into your soup. Much easier and faster than cutting each one individually.

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Reviewer:

vickypy

Reviewed: Jan. 27, 2013

We have made these for years it tastes so good in homemade chicken soup. When we get sick in the house with colds in the winter we make chicken soup it warms up nice as leftovers. We like the noodles thick so it is a great recipe. We boil them in a separate pot and them add them to the soup, tates great with the soup.

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Reviewer:

toberich7272

Cooking Level: Intermediate

Living In: Elkhart, Indiana, USA

Reviewed: Jan. 21, 2013

I read a few of the reviews before I tried this recipe, It is a thick noodle and that is just what I was looking for. I added the baking powder just to make sure. I trippled the recipe and added an extra egg, one of the reviews said if you didn't use a mixer or food processor they would be too dry, the extra egg did the trick, they were just right. After letting them dry for 2 hours I added them directly to the crock pot (on high) and let them cook for 30 minutes. I used these for beef and noodles. It's a new favorite in my house. This was also the first time I have ever tried to make my own noodles, easy and the ingredients are staples in my home. This recipe will be added to my collection!!! They were perfect!!!

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Reviewer:

Kellie

Reviewed: Jan. 17, 2013

I mixed this by hand and found that it was way too dry. Added more milk in order to form a dough. Tasty noodles, but proportion might be a little off?

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Jan. 8, 2013

These were AMAZING in my chicken noodle soup. I folllowed the recipe except I did not wait/rest/dry them at all. I made the dough, then rolled and cut into noodles in one swoop. They were still perfect!

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