Reviewed: Mar. 23, 2013

This recipe did not work. way to dry i had to add water and oil to make it able to roll out to cut.

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Reviewed: Feb. 11, 2013

I'm giving this 5 stars because of its simplicity. As many reviewers have pointed out, the dough from the above recipe may be too dry, so add a little half & half, or milk, or an egg yolk, depending on your preference. I just made these and needed to add both half & half AND an egg yolk and ended up needing to add a small dollop of flour to bring the dough to the proper texture. Be brave and take the plunge, it isn't difficult to resolve if you understand how to work with dough. If you don't, you'll learn. In the end, you'll have delicious homemade noodles with NO preservatives and a taste that's terrific!

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Reviewer:

SusanWhite

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: Dec. 27, 2012

This is similar to my granny's noodles for chicken-noodles. She used 1/2 eggshell measurement of water or sometimes 1/2 eggshell of oil to make it knead-able. Wrap it in plastic wrap and let rest before rolling out. You can run the dough through a pasta machine or roll by hand. My granny let the noodles dry before boiling. FYI the noodles will be thicker when done as they absorb the broth. As with any noodle, the noodles take on the taste of your broth,sauces, or gravy.

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Reviewer:

Serena

Reviewed: Dec. 23, 2012

A good starter recipe- but it took 2 large eggs to 1 cup of flour to make the dough. And I don't bother to let them dry before cooking; I throw into boiling broth right away and they're great.

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stubborn cook

Cooking Level: Intermediate

Reviewed: Dec. 9, 2012

This recipe didn't work for me at first, I added another egg and 2 tbsp cold water. It turned out great. Was the egg supposed to be beaten; what size of egg should be used? Maybe that would help.

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Reviewer:

Kathy

Reviewed: Nov. 4, 2012

I quadrupled the recipe, using four eggs and a little over three cups of flour, added gradually. I overworked my dough (they were a little chewy, and it wasn't because they were al dente or overcooked) but otherwise the noodles turned out great.

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dawn555

Reviewed: Oct. 14, 2012

I used to make homemade noodles but it's been years, and this recipe is pretty close to what I remember. I did use two eggs, since they were small-ish eggs, and I like to add a pinch of ground thyme & sage to the dough as well. It mixed up easily in my Kitchenaid mixer & the pizza cutter idea was helpful. I dried them on my stacking cookie-cooling racks. Yum, thanks!

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Reviewer:

Kellacious1

Cooking Level: Intermediate

Home Town: Streator, Illinois, USA

Reviewed: Oct. 14, 2012

This is the first time I made homemade noodles and they turned out pretty well in my chicken noodle soup. Next time I will use a little less flour though.

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Reviewer:

Frannymaeb

Cooking Level: Intermediate

Living In: Flint, Michigan, USA

Reviewed: Aug. 6, 2012

This was fabulous! I quadrupled it for turkey and noodles. I got rave reviews on my homemade noodles!

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AmberMomOf2

Cooking Level: Expert

Reviewed: Jul. 16, 2012

Easy recipe. I needed some egg noodles quick and this worked great! You need to beat the egg and add the flour gradually until combined. I did not require the full cup even though I had an extra large egg. It will depend on the humidity of your day. Thanks!

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