Reviewed: Apr. 26, 2012

I'm giving this recipe 2 stars (which I have NEVER done on this site before), even though I haven't even rolled the noodles out yet, because of the incomplete instructions. I have never made homemade noodles, nor seen anyone do it, so I have no idea how thin to roll the dough or how long to dry the noodles or cook them. I'm searching around reviews from different recipes and everyone has something different to say. Argh! My family's expecting dinner in an hour or so, but it may be a pizza night! My fault for craving egg noodles that I can't find at the grocery store anymore. Very frustrating!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

krschneider

Reviewed: Mar. 14, 2012

I had to add a half cup of milk and a tablespoon of butter to this recipe. Great intent, but a recipe shouldn't need to be altered so much. I can understand a slight alteration due to elevation and/or humidity, but not by this much.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nicole

Reviewed: Feb. 13, 2012

not a good recipe. Does not explain drying time. Also, way too dry. Had to take other ratings/comments advice to fix this recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

youstoweit88

Reviewed: Oct. 1, 2011

My grandmother used an eggshell of water. That was the way to measure. The instructions needed to also say that you roll out the dough very thin then roll up. Cut across the roll into strips. It has the neatest sound when you cut them. Then let the noodles dry.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

songbird

Reviewed: Sep. 20, 2011

This is a very easy recipe, but I am not an experienced noodle-maker and managed to mess it up. Does anyone have advice as to how you know when your noodles are dry enough? A word of caution to fellow inexperienced noodle-makers who want to try this recipe: really think about how thick or thin you want your noodles to be. After reading a note warning not to make the noodles too thin, I went too far in the other direction and made really fat ones that were tasty, but enormous when cooked and not very pliable. All in all, still a great recipe that will get easier with practice.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LompocCook

Cooking Level: Intermediate

Home Town: Batavia, Illinois, USA

Living In: Lompoc, California, USA

Reviewed: Mar. 9, 2011

very good! I made Brotchen, which called for 4 egg whites, leaving me with 4 egg yolks, which was the perfect amount for this recipe.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

ndejong765

Reviewed: Jan. 12, 2011

Very good.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

sutra

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Sayreville, New Jersey, USA

Living In: Pemberton, New Jersey, USA

Reviewed: Dec. 23, 2010

I rated this as one star because if I followed this recipe exactly, it would not work. I agree with other comments that this recipe is missing liquid--no matter the humidity of the location! I added water to my noodles to make it functional and then it was tasty. Sorry, not a good recipe unless altered!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

katesmom08

Reviewed: Nov. 28, 2010

There is definitely something missing in this recipe - liquid. Four egg yolks is not enough to bring together 2 cups of flour (unless they're ostrich eggs). I had to add back two whites and a splash of milk for my dough to be workable. Another key here is letting the dough rest. I'd suggest wrapping it in plastic wrap and walking away for a good 15 minutes. I rolled out 3/4 of my dough and was called away before the 4th. When I returned to roll it out, it was much easier and I was able to roll it much thinner. I dried my noodles on cookie racks near the oven for about an hour. The recipe doesn't mention it, but homemade noodles take MUCH longer to cook than store bought. I boiled these in chicken broth for about half an hour or more before they were tender. Then I thickened the broth with a flour/water slurry for serving (important to let this boil for several minutes.) The result was well worth the effort. I will definitely make this again WITH my changes.

Was this review helpful? [ YES ]
14 users found this review helpful