Reviewed: Oct. 29, 2009

Noodles are harder to make than it looks, or for that matter, the recipe seems. I wasn't able to do it without adding water, it was way to dry without. After starting over after the first batch failed, they were really good! A wonderful addition to any soup, and nothing beats the texture and chewiness of homemade noodles!

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mommybones

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 20, 2009

This was a great recipe! I ended up having to add 2 eggs total & about 1-2 TBSP of water to get it to the dough consistency. I rolled it out on a hard surface. Just make sure you roll it REALLY REALLY thin or you'll have thick chunky noodles. I added these to my creamy chicken noodle soup at the end of cooking the soup & it turned out delicious!

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cookiemama

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Reviewed: Aug. 4, 2009

This recipe has been in our family for at least 60 plus years with great results. It takes a little time kneading. But its worth every moment. My grandkids and kids love the noodles.Were all happy campers.The amount of flour should be about.

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PAUL B

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Reviewed: Jul. 6, 2009

This was a very tasty noodle recipe that I used to make lasagna noodles. I did have to add some water to the mixture because I was unable to roll it out. I increased the recipe to 6 servings to make 3 large lasagna noodles. I let them dry for about 3-4 hours. Then I cut each in half to fit in the pot, boiled, and let cool. Lastly, I used the "White Cheese Chicken Lasagna" recipe.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Apr. 22, 2009

Like many other reviewers, this is very similar to my grandmother's recipe. For those who had trouble: Be sure to thoroughly beat the egg before you add any flour. Then, with a fork, whisk in the flour a little at a time. Also, my grandmother never measured anything, and for noodles her strategy was to just keep adding flour until it wouldn't take any more. You'll soon realize you have to mix by hand, and just keep kneading it in. This way I didn't have to add any other liquid, and it didn't retract like pizza dough does, so it was easier to roll out. Hope that helps.

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ShaeLynn

Cooking Level: Intermediate

Home Town: Arcata, California, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 18, 2009

good base to start with. Like other reviews stated, I doubled the recipe the first time and had plenty left over, which I loved!

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kimmi85

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Reviewed: Mar. 28, 2009

I made these noodles today and was so delighted with the results. They are delicious! And so simple and quick to make!

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peg

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Reviewed: Feb. 20, 2009

These taste like a lot of chewy nothing. You need to add some milk or you won't be able to get the mix to form a ball and roll. I had a terrible time getting the dough rolled out then enough (it kept re-compacting itself). When I added to soup, they puffed up twice the size. So I tossed orzo in my chicken soup instead, and it was much better.

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saucywomyn

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Reviewed: Feb. 6, 2009

Used a pizza cutter to cut the noodles...also the recipe needed a little more liquid...my husband loved these and I will make them again

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Katepa

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2009

This was my first attempt at homemade noodles. I used this recipe and made chicken noodle soup. I thought I had made enough for leftovers but my husband who "doesn't like soup" and my nephew who didn't think he would like it finished it up in one sitting! It's been two days and they are already wanting me to make more.

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gail0

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Reviewed: Jan. 14, 2009

Very good! I have been making them for years but never had a Recipe. I tried this and it is what I have been doing for years. Sometimes I had a bit of real butter to the batter it makes it richer! I like to use farm fresh brown eggs for a prettier color to.

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Lara

Cooking Level: Expert

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Reviewed: Nov. 25, 2008

Our family has been enjoying this recipe for well over 100 years. Though my grandmother has been gone for 25 years she will be at my side as I roll out the dough this morning in preperation for Thanksgiving dinner. I use a laundry dry rack to dry the rolled out strips a little before I cut into noodles

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sherry

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Reviewed: Nov. 14, 2008

My mom and I always make these noodles especially for holidays. They're wonderful! She taught me how to make them when I was younger. My question is how do you store them? We've tried several different ways but it's tricky with the egg. Please let me know any suggestions you may have or if you know something that works!!!!

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AmyR753

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Reviewed: Sep. 23, 2008

Like Hanna it was all crumble. I found adding some water made it work alot better I think it calls for to much flour.

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Nathan Worden

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Reviewed: Aug. 12, 2008

Simple, easy, and delicious. They worked will in my chicken noodle soup. Thank you :-)

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Susan

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Reviewed: Aug. 4, 2008

These are wonderful. This is also a fond childhood memory for me. I remember going to my grandmother's home and sitting to watch her roll out and cut her noodles. She made the best noodles, bless her heart. She's gone now, but her homemade noodles live on. My aunts and mother would make homemade chicken and noodles on special occasions as all the family (aunts, uncles, cousins and more) would gather to enjoy this wonderful and hearty meal. One suggestion though is to roll the noodles thin enough or else they are rather dry in the middle and even though the taste is good... they are a bit too thick. These also go well ith homemade biscuits. UPDATE:: A good trick for cutting the noodles is to roll them thin and use a pizza wheel to cut out the strips. It works great!!

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DitzyDame

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2008

I don't think you're supposed to simply mix these together. The way I do it is to create a well with the flour and crack the egg in it. With a fork, I slowly mix the egg with the flour until everything is incorporated.

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Karen

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Reviewed: May 10, 2008

I'm sorry, no offence to the recepie holder. This recepie was very vague and I received nothing but a crumbly mess!

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crystal

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2008

Ok...I am so undecided as how to rate this. It is a very old fashioned recipe, and I respect that. However, it seemed to me the directions were very vague, as if you were giving someone the directions who is famaliar with the recipe and had seen it done a 100 times. I have never seen homemade noodles made so I was totally lost! The jelly roll suggestion totally threw me off. I had read the reviews and followed what people were suggesting like adding milk to the recipe (my dough was VERY dry, even with a little milk added)...anyway, my noodles turned out a lot like dumplings except long and thin. They tasted like dumplings, too. Which is not bad, I liked the taste of the dish, but I think I will stick with my tried and true method of chicken and dumplings.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Nov. 7, 2007

I love this recipe, it's the same as my grandmother's. My mom and/or my grandmother used to make it every holiday. Now it's my turn. I do have one question, can I substitue a whole wheat flour instead of all-purpose?

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ree_ree

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Homemade Noodles

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