How To Make Egg Noodles At Home
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01/04/2008
Aforementioned basic recipe that my grandmother and great-grandmother (full Cherokee) used to utilize as a basic starter. I just taught my granddaughter the recipe and what tin be done with it. Same recipe, rolled a piddling thinner, apply a glass to cutting out circles, fill, fold over, and crimp with a fork to makes raviolis. Make one inch assurance with the dough and add to chicken or beef stew for slap-up southern dumplings. A real American archetype.
02/20/2003
Piece of cake and great tasting, simply like my great grandma's. A surreptitious ingredient that my groovy grandma used to add was a few drops of yellow food coloring. Makes your noodles look very yellow. Noone could figure out for years how her noodles were so yummy and yellow, always thought it was more egg yolk. She was 99 before she told anyone! Now the family unit cloak-and-dagger is out!
01/12/2003
Excellent!! Decided to let my bread machine exercise the piece of work. I put it on the pizza dough cycle which is a 50 minute dough wheel. When it was done I took it out, rolled information technology, cut information technology , dried it and we had it for supper!! Sooooo piece of cake that way and so delicious!! Cheers!
06/27/2001
I used my Kitchenaid and dough hook, which was a lot easier. Rolled them out and used a pizza cutter to cutting them. They were excellent!
04/26/2007
Very tasty! Used this recipe to make lasagna noodles; anybody raved almost how good and sparse these were. No comparison to store-bought noodles. Can besides add pesto, lemon zest and basis black pepper, chives, oil-packed sundried tomato, etc. for a nice change.
03/29/2009
This recipe is a staple in my abode. It's so versatile. I add poultry seasoning when making noodles for chicken soup, and add garlic powder & basil when making noodles for use in Italian dishes. And for the occasional kid-friendly treat I dissever the dough into 2 to iv batches, and add a different food color to each batch. Serve cooked noodles with butter -- and watch the children get wild. (Haha. Children are so easy to please.) I can offer some insight to making bully noodles: Don't add together baking powder, as some folks take suggested, unless yous like a really thick (more dumpling fashion) noodle. Working the dough too much, and not adding butter or oil volition result in tough, rubbery noodle. Separate the dough into batches, and roll each batch. This helps in rolling the noodles very thin. The thinner the better (unless you're making chicken & dumplings). Happy cooking!
09/13/2006
Good recipe. Every bit others take said they are thick but cracking in stews. I cutting downwards on time by using a pizza cutter to cut the strips and hung them to dry out on stackable cookie racks. worked well
12/07/2006
Super easy and good. I used my pasta motorcar to roll it out and had my 2 yr old cut shapes with miniature cookie cutters. I didn't await for the pasta to dry, I just added it to my boiing chicken soup. Yummy!
08/11/2010
I have been making noodles like this forever, then I know this recipes is succulent. Don't forget to put some salt in your dough and before you lot cutting your noodles, put some pepper. I repeat: BEFORE. Information technology tastes improve that style because your raw noodles volition have pepper inside them while they are cooking. Also, egg noodles, are then delicious, but pretty fourth dimension consuming, so brand manner more yous need. Freeze those bad boys so y'all accept some fix for next time. Earlier you stick them into a freezer bag, let them dry out. If y'all programme on cooking them correct away, they do not need to sit down out and dry.
01/01/2007
These were not bad, though I don't think my search for the perfect egg noodle recipe is over as notwithstanding. I think that 1/4 in. in thickness is way to thick, much better to stick to 1/eight inch. Also, I would recommend boiling the noodles in craven broth for added flavour. I served these with the slowcooker beef stroganoff from this site, a fantastic dish that camouflaged whatever flaws the noodles may accept had.
08/07/2002
I have been looking for a good egg noodle recipe for quite some fourth dimension. This recipe was very elementary to make and the entire family loved them!
01/04/2009
just to permit y'all know the noodles later cooking is twice the size as you started.
01/23/2011
Non only were these easy to brand, everyone loved them. To dry out them out, I as well put them in a 200 degree oven for about 5 minutes. Worked well.
05/16/2011
Sorry I didn't get a pictue. It was gone too fast! I didn't change the recipe at all, only the preparatiion. I threw everythng into the food processor like the Barefoot Contessa does her pie dough. I pulsed it about five times and than ran it until it became solid, which was about 45 seconds. I floured my hands real good to remove the dough from the food processor. I kneaded it about 5 times and let rest for 10 minutes. I roll all pasta and pastry using a pastry cloth and a cover on my rolling pin. Simply a little flour is needed. I rolled it out very thin and used my five wheel pasta cutter to make the noodles. This was unbelieveably fast. The noodles were very tender. I used them for chicken and noodles. Give thanks you lot Linda. I would requite this 10 stars if I could.
01/05/2011
Quick, simple, cheap, and succulent. If you haven't made homemade noodles much, FYI: you don't accept to dry them offset. My mother and I have made homemade for over threescore years. We just apply egg, common salt, flour & a piddling water. But nosotros melt them in craven broth. When cooking, don't overlap & don't stir them – non until they rising to the top. So push to the side and add together more than.
01/26/2009
Simply like my mom used to make! I halved this recipe and it fed 3 with no leftovers. FYI, I rolled mine rather apartment - nigh 1/8 in. I too fabricated them narrow, non broad, and rather short too. I tried the Swiss scroll method, but the pizza cutter was much faster. I allowed them to dry for just 30 min., but I recall my mom drying them for upwardly to three hours. I cooked them in salted water with a little EVOO and they were washed in about 3-4 minutes. They rose to the top of the humid h2o when they were done.
11/03/2010
This is very similar to the fashion I make mine except I don't use milk and butter. I always figure on one egg per person and (depending on the weather) a 1/2 cup of flour. I just toss my eggs and salt in my Kitchen Help with the whisk attatchment and let er rip. Then switch to the paddle attatchment and start adding the flour. Roll them out and cut them with a pizza cutter. If I want a thicker soup I toss them in the boiling broth immediately. For brothier soups - Just allow them lay there after drying for a couple of hours and then add together them to the goop.
02/22/2011
I would strongly propose against adding table salt to whatever fresh pasta dough. It dries out the dough and makes the dough much stiffer than it should be, and consequently the noodles are thicker than they should be, as they are more hard to scroll thinly. Add common salt to the sauce or soup you will serve the noodles with instead! Otherwise, this is a slap-up basic egg noodle recipe.
01/04/2011
These were fabled! So easy to make in my kitchenaid mixer with the dough claw. I boiled them in 3 cans of beefiness broth due west/ 1/2 cup heavy cream and they were and so tender and amazing!! Didn't demand anything else to flavor them.
01/17/2011
This was my first attempt at making pasta, and it worked! the noodles were a trivial thick, so next time i will roll them thinner. This was easy for the beginner pasta maker.
xi/19/2010
Same as my hubby has been making for years except nosotros never cook them in water. Nosotros cook them i of 2 means. In a chicken soup base to brand homemade craven noodle soup, or the solar day after nosotros take a pot roast. He makes them huge and broad then and we cook them in the juice from the pot roast. Serve them with the juice poured over them and salted. mmmmmmm Comfort nutrient at it'due south finest.
11/28/2006
Excellent noodles. I used a little flour when rolling them out, and had no problem getting them thin enough. When they were the right thickness, I dusted them with flour, rolled them upwardly, and sliced them to the desired width. Then yous toss them in the air to divide. Thanks for this great egg noodle recipe. They will be a major function of our homemade chicken chowder for years to come.
02/12/2011
I wanted an authentic Amish style noodle so used this recipe with water instead of milk and veggie oil instead of butter. Rolled out 1/16" and used in Turos Csusza from this website. I rate this "5 D'due south"!!!! Succulent, delicate, divine, decadent and diverse. Used fresh eggs from the hen house that were still warm...and used a few drops of yellowish food coloring. This recipe is by far one of the best ever...Kudos!!!
12/27/2010
I am giving these 5 stars for taste and easy - I must say I used my KA roller attachments and rolled these really thin (downwards to setting 5) they were plenty thick in one case cooked - I can't imagine what they would have been like if I had simply rolled them to 1/8".
11/17/2000
I used my pasta machine to whorl out(i time through on 2) and cutting this dough. It needs about ane/2 to 3/4 cup more flour to exercise it this way. Also be sure to flour the dough well. I liked this recipe. I'll use it again.
04/12/2011
I have been using Allrecipes for quite a while and have had many successful turnouts but this is an incredible dough. I forgot my recipe at home so used this one and it was fabulous, I will continue to use this recipe. Thank you so much for sharing. Misti
01/08/2011
I really disliked these. They tasted likewise much like flour to me, and in my opinion needed to exist A LOT thinner.
03/03/2006
These worked out really proficient in the turkey noodle soup I fabricated. I made the noodles the aforementioned solar day as the soup. They took longer to dry than I anticipated, so I ended up using my hair dryer on them. Information technology worked pretty skilful and the noodles were delicious!
xi/xvi/2007
I found another way to easily cut the dough. Employ a pizza cutter. Its really quick and goes through the noodle dough smoothly.
01/27/2006
Very simple, this was my get-go try at making egg noodles and they turned out wonderful! I prepared mine with my Kitchen Help mixer and only kneaded for 2-iii minutes using the dough hook. The dough was easy to work with. I will never buy egg noodles once more for my bootleg chicken noodle soup!!
12/06/2012
Pretty much the same as my grandma used to make. She was the best cook I ever knew. She kept all of her ingredients very, very cold including the flour, putting it into the fridge the night before making the noodles. After mixing she separated the dough into 3 sections and wrapped 2 of them in plastic wrap and placed them into the refrigerator while she rolled the other out. Dust your board well with flour, roll out, cut and and so put on a flour sack towel with actress flour to help the drying process. Repeat this process with the other two pieces of dough. These noodles can exist frozen in a attachment bag after they are completely dried. Iced water can also be substituted for milk. If y'all do non overwork this dough these are the best noodles you ever ate. Information technology might accept some practice merely information technology is worth it!
03/eighteen/2006
The noodle dough recipe that I've made in the past is good, but is very hard to use with my hand-cranked pasta maker. I was therefore looking for a new noodle recipe and decided to give this recipe a try, although I was somewhat leery nearly kneading the dough. (I was afraid kneading might toughen the dough.) This recipe worked bully in my pasta maker and the noodles were not tough, although they weren't every bit light every bit noodles made from my original recipe. I will definitely use this recipe again - - perhaps to make pierogies. The ease of using this dough in my pasta maker is worth the trade-off of having a noodle that isn't quite as light as my other recipe.
04/06/2010
I wish I had plant this recipe years agone. I love making turkey noodle soup out of leftover turkey later on Thanksgiving. I had an extra turkey in the freezer and decided to make information technology over Easter week. We were away at a lake cabin and I figured it would give us lots of leftovers. I was tired of buying expensive egg noodles at the store and thought to look on allrecipes to come across if I could brand my ain. Boy am I glad I did. This dough is so easy to work with. I've made homemade pasta before, but always with a pasta maker which is a bit of a hassle. This was the easiest recipe. The dough was so nice, I was able to whorl it out with a wine canteen since nosotros have no rolling pivot at the lake. Then I simply cut up the noodles with kitchen shears. Worked great. The only compliant I had was that the noodles were a little tough, however, by the time nosotros got to the second basin they had softened up. I simply didn't realize how long I needed to cook them. Well-nigh bootleg pasta I've made doesn't have long to melt. These take longer, but concur upwardly nicely to reheating. If yous've been wanting to learn how to make your own noodles for homemade soup, this is the recipe to utilise! Cheers so much for sharing.
11/25/2010
Made these as an accompaniment to Beef Goulash. My married man said they were very adept. I thought they were ok, and so 4 stars it is. I do think that herbs added to the dough is a bully idea as some reviewers mentioned, and I should have tried that today.
x/24/2010
This recipe produces a great homemade egg noodle. They remind me of the kind y'all become in the freezer case at the grocery store. The tip is to coil them as sparse every bit possible equally they will plump upwards some while cooking. I use a pizza cutter to cutting mine afterward I roll them out and it helps me to proceed them modest. I haven't frozen them nonetheless for later use, but I am going to try that soon. Cheers for the recipe!
02/16/2011
Very practiced noodle for soup. Things I did a fiddling different: After reading some reviews, I boiled the noodles separately in Craven Broth colored with a few drops of yellow food coloring, and then added them to my soup. I also used a pasta roller to roll out the dough, but left information technology very thick (#6) and used the fettuccini setting to roll out the strips. Then I but cut them to about i one/ii " lengths. Fabricated awesome Kluski-style noodles! Will brand over again, thanks so much for the recipe! ***Later Notation: have fabricated these about fifty times. E'er perfect. Accept started adding yellowish food coloring per some other review, and also calculation ii tsp chicken bouillon powder to the flour for even more amazing flavor! Thanks over again!!!
ten/16/2012
But finished cutting with the pizza cutter and they are curled up to dry. Start laissez passer at rolling was fine and cutting the noodles and they stuck to the canvas. Rolled it all up in a brawl and started over with more than flour on the sail. This time it worked. Just alter that I made was to ringlet it out and then permit information technology dry on a rack for a few minutes like my Grandma Velma Before I brainstorm to cut them. Tin't expect to use in my habitation made craven noodle soup. (Chicken was boiled and deboned terminal night).
11/30/2011
I added 1/four teaspoon of baking Powder with the flour . Very good Recipe made half batch recipe, cook the noodle deadening Cooker, right in the turkey soup.
01/28/2013
I've used a similiar recipe like this one for years. Our recipe differs past using evaporated milk and no butter. I use a grooved rolling pin and can cutting out noodles in no fourth dimension. Some pickled Jalapenos goes extremely well with them. Cajun spice is another bang-up flavour to sprinkle on them for a change as well.
12/09/2010
Made these to brand beef and noodles. Delicious! they're not a lite and airy noodle, and so if that's what you lot're looking for, these are non for you. Wonderful old-fashioned noodles!
xi/thirty/2006
I've been using a pasta car and using the recipe that comes with information technology that calls for water and oil. I've never made them with milk and butter. Decided to await for a new recipe and tried this one because it had then many good reviews. I call back they were the best I've ever had. Today I'm going to make more for the freezer only I'm doing them by hand this fourth dimension. The machine makes them too thick and I want to try the thinner noodles. Thanks for a great recipe!
12/16/2008
This is a very easy and delicious recipe! I even froze some to use later, and they came out just as expert!
01/29/2002
This recipe was very succulent and reminded me of my grandmother's noodles. A picayune time consuming but well worth it. This has become a keeper in my recipe book. Thanks
03/21/2011
Very good and actually like shooting fish in a barrel to make. My 8 yr old son helped me cutting them and cook them. He was so proud. They tasted great in our homemade chicken soup. Volition brand once more & again.
12/07/2007
Excellent noodles for a homemade soup. My family likes them ane/iv" thick. Big and hearty. I cut them into fun shapes with very small-scale cookies cutters besides. No changes to recipe.
01/17/2006
I've used this recipe 4 times, now, and it gets amend every time. I've never had noodles come out so consistantly groovy, and with such ease. They're very little effort, and the taste/texture is well worth it, instead of dry storebought noodles. Best noodle recipe I've come beyond. EDIT: Years later, this is nevertheless my outstanding overall favorite, and it makes FANTASTIC dumplings, cutting into picayune pillows, and thrown into boiling chicken broth with all the flour clinging to them. I had to add this, I'yard making them right at present!
11/10/2010
These are awsome noodles. Ive always used simply salt and eggs, water. Never no butter or milk. From now on I volition be making these. E'er allow your dough sit for the 10 minutes. Cheers for something new! Lisa Update: Just made once more, this time I added 1/4 tsp. of thyme, pepper, parsley, and garlic, to the dough. Wonderful!
01/12/2002
These noodles are yummy! Very easy to brand! Thanks for the recipe.
09/22/2006
I made these noodles for dinner this evening (chicken and noodles that is). They were smashing. I rolled them as thin as possible to avoid the thick ones from other reviews. I likewise mixed and kneaded by hand. Thank yous for this recipe. I will be making these ofttimes.
01/07/2011
Who knew making noodles could exist so easy? I used white whole wheat flour, my Kitchenaid, and a pizza cutter. I also used olive oil instead of butter. I will probably brand my ain egg noodles from here on out.
02/25/2012
I followed the recipe and I had cracking noodles. I cooked them fresh, didnt await them to dry. i carton craven or vegetable goop, 3 table spoons soy sauce, 3 table spoons mix dried vegetables.. this is my way of cooking.
10/31/2007
Splendid! I halved the recipe and used near 1/2 cup whole wheat flour, iii/four cup all-purpose flour (the equivalent of i cup whole wheat, ane 1/2 cups regular for the full recipe). It worked very well! I too did what others said and rolled up the pasta to cut it. Even so, I didn't have plenty flour on it; some of my rolls stuck together also much to unroll, so I had to redo them. Exist sure to apply plenty flour when using that method. ;) I served them tossed with butter, garlic, parsley, and Parmesan. Wonderful!
07/09/2000
This recipe was dandy. It was very easy to prepare. It is a trivial time-consuming but it is well worth information technology.
02/11/2003
These were really like shooting fish in a barrel to make and tasted great with a beefiness stroganoff sauce. I used the pasta automobile to roll them out and then used the pizza cutter to make the noodle shape. These tasted a lot better and so store bought.
03/xi/2011
These were very skillful, though a little bland. I added a bit of garlic salt to mine and they turned out amazing!
12/17/2007
These are basically the exact same egg noodles I take been making since I was a kid....recipe was passed down. The only difference I use 4 egg yolks, in place of 2 whole eggs and utilise foam in place of milk. I tried this recipe as written and I prefer the heartiness of my recipe. these were good, we just similar a denser noodle.
10/06/2010
Love these! My mom and I used to make these together when I was growing up. These are fabulous with a homemade craven stock!
01/05/2011
My first noodle making was a success! I used a bit of olive oil instead of butter in the second batch, and that was fine. I also used cake flour in the 2d batch, and I found it easier to whorl out.
12/31/2010
Fantabulous recipe. I tried another recipe kickoff and ended upwardly throwing all the dough out because it wouldn't stay together. This makes a lot of noodles, so be prepared. I used a Kitchenaid stand mixer with the dough claw for the kneading and it worked great! After rolling out the dough, ready it on plastic wrap. I tried wax paper and the raw noodles stuck to it...quite the mess. Nifty recipe!
02/11/2009
These were crawly. I made two batches and they turned out keen both times. I mixed the dough with the dough claw in my stand up mixer and rolled them using a hand crank pasta machine and cut them into fettuccine ribbons. After they were partially dried I cut the ribbons into 2 inch strips for chicken noodle soup.
03/16/2011
Great recipe! I accept never made pasta earlier and this was a success. Very like shooting fish in a barrel and succulent. I used whole wheat flour and ane% milk. Information technology had the texture of gnocchi. Thanks for the "keeper."
01/03/2011
These are so easy to make. I took iii" pieces and made circles with them. They cooked in about 5 minutes in boiling h2o. I topped them with butter and mozzarella cheese. delicious. I intend to make more than and will make ravioli. I don't believe I volition purchase store bought pastas anymore. Surprisingly easy to prepare and so much more tasty. YMMM
12/31/2010
These noodles are skillful but I personally would leave out the butter, the butter makes the consistency more gooey and more difficult to knead and roll out.
11/21/2001
These noodles were great in bootleg chicken noodle soup, information technology reminded my husband of his Aunts soup!!
09/24/2012
This was and so yummy! Delight believe me when I tell you my 5 year onetime is a picky eater! Final night I made these and he wanted 3rds. Yeah THIRDS!!! I did not change a thing and it turned out perfectly. Reminds me of the recipe my mom used to do when I was little except it used five eggs. Love only using 2 in this one. I remember maybe side by side time I will add a piddling fresh chopped parsley to the dough before rolling it out and cut it just for some color! EXCELLENT!!!
11/06/2010
Very Good! Tastes but like store bought egg noodles just meliorate.
09/22/2011
I used these noodles in a casserole. It definitely fabricated it special. The noodles themselves tasted great, just I did struggle to make them sparse.
05/13/2008
Actually delicious egg noodles! I used rice milk and Smart Residual Calorie-free in place of the milk and butter to make it dairy-free. Once and a while I throw and extra yolk in or two. Delicious, simple, and a lot less expensive than fresh shop bought!
02/13/2007
I'd never made bootleg pasta earlier just this was so easy and turned out and so great!!!!
eleven/26/2010
These noodles are wonderful! I let the dough rest for 30-xl min,and they rolled out beautifully
07/08/2011
This basic egg noodle recipe was piece of cake and went great with chicken broth
12/21/2010
Not even shut to Mom'south. I couldn't detect my mom's recipe for egg noodles and didn't desire to call her for the recipe and get into a 30 minute convo at the time so looked online and found this. These are dense and rubbery. I could fifty-fifty tell when I was rolling them out they weren't going to be very good. My mom's recipe is very light and fluffy and tastier too. I guess some people similar dense noodles, but not me. Off to phone call mom now.
12/sixteen/2010
A good basic recipe with excellent results. I allow it rest xx+ minutes.
06/26/2010
Made these not too long ago they were ok but they could take been ameliorate. That was my fault though I don't remember I rolled them out thin enough.
04/nineteen/2011
My new go-to! At that place are so many possibilities with this recipe.
04/16/2010
I make homemade noodles all the time. Up until now I always used my Grandmothers recipe. The only departure is this recipe uses milk not water. I volition say the milk makes all the departure in the globe. The dough is like velvet when you scroll information technology out. Lovely recipe.
05/09/2011
Made these tonight to serve with the Simple Hamburger Stroganoff recipe also on this website...These turned out perfect!! I only had to let them dry for nigh 45 mins before I cooked them...Very glutinous but well worth the work!!
01/28/2011
Unbelievably easy and incredibly yummy!!!
11/03/2010
I roll the dough out sparse then dust with flour and roll information technology upwards into a roll and apply a knife to cut the noodles, and so unroll them. I never dry mine because I like them thicker and the extra flour helps thicken the soup. I cut at an angle and so as not to take such long noodles. I have not tried putting milk and butter in mine but I volition next time and putting some herbs in the dough is an first-class idea. I bet it would be practiced with chives. I also employ the same dough to make dwelling made raviolis. Cheese and meat filled. My family unit loves them.
08/01/2010
A nice noodle recipe - although yous have to be super conscientious with them later on they dry out or they will crumble on you. I roll them out thin, then cut them with an herb mincer and hang them on hangers off my cabinet doors to dry. Yum!
01/04/2011
Brand sure you cut these thin or they taste mashy even when fully cooked. Very piece of cake recipe and very tasty...even when a little doughy! This was my 2nd time making the recipe and both times they turned out keen.
12/31/2010
I fabricated these noodles for chicken noodle soup, and my married man really liked them. I followed the instructions merely thought they were a scrap thick and non as tender equally I adopt. Still oasis't found a recipe like my grandmother used to brand!
02/20/2011
These were pretty good but they need to exist much thinner I think. They were very easy to gyre out and I just cut them in strips using a pizza cutter.
04/29/2012
I think the taste was dandy - however this was my starting time attempt at pasta making and information technology turned out strange. First- there was no time frame for letting the pasta "air dry" earlier cooking, second, while it was cooking information technology looked a lot like dumplings, it kind of always had a strange dumpling gooey biscuit like texture to information technology, 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 skilful 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 picayune - or possibly a lot nether-cooked and still safe to consume. I think the only reason why this recipe failed for me tonight was considering I am too new to bootleg pasta and don't know what to expect for. I will try this one again after chatting with some pasta veterans :) If anyone would like to help me out information technology would exist appreciated likewise :)
04/27/2011
Just like I remember mom making
01/xix/2012
These are just like my Dad used to make with one modest exception.. He added 1t baking pulverisation to his and that makes them a piffling lighter. Love them!
12/05/2006
Such a great and easy recipe... Just mix, knead, residue, and roll. I sat my vii yr old and 3 year old down with the rolled out dough and a pair of tiny cookie cutters (a star and gingerbread man) - these were but a couple of inches across at well-nigh. They had a great time cutting out the shapes which made a fun addition to our chicken and vegetable soup. As to taste... My 7 year former is a picky eater, but loved these noodles! My mother-in-law, who believes herself to exist the world'southward best melt, also liked them. This recipe is a keeper!
01/18/2011
I wish I could give this more stars! My husband says these are the best noodles he'southward always had. Succulent in Craven Noodle Soup.
06/08/2005
Superb! I used them our favorite beef stroganof recipe and now my married man preferes that I never use store bought again. One trick I used was to gyre the dough upward and use a sharp!!! knive to cut strands but I also sretched the strands for a beautifully sparse noodle rather and so labourisly rolling them thin. No 2 doughs will ever be identical when using a loving cup measurement for flour and other variables so I had to add together more milk, but this is non a fault of this recipe.
06/17/2011
Unremarkable. A bit flour-y.
xi/08/2011
I have been using this recipe for years! it is amazing! I aways up the butter a fiddling flake- then what it says by almost a third more. Everyone I have served these noodles to rants and raves about them. Too they are easy to freeze!
09/19/2003
These were truly splendid. Made exactly as the recipe indicates, and I rolled and cut them by manus. Permit them dry overnight and added them to bootleg chicken noodle soup from scratch. I even think they're every bit practiced equally my female parent'south and her noodles are famous in our family!
12/28/2011
You definitely need some pasta maker when using this- if the noodles are not cut thin they were very heavy. I used whole wheat flour which turned out swell!
08/01/2010
I grew up eatting my grandmothers famous craven and noodles. However when she passed away her noodle recipe did too. :( I've been searching for many years ... thought I had scored the same recipe or close to until i cooked them. I've made this recipe twice now.. first time i followed the recipe equally stated... and they were really tought and over simply horrible. 2nd time I added additional table spoon of butter ane/four tsp of baking soda, and -i/2 loving cup of flour. Better but all the same non great! Approximate I volition keep looking.
xi/sixteen/2008
This was my showtime attempt at making any type of noodle or pasta at frome scratch. These noodles turned at astonishing. I halved the recipe for a vegetable soup. These egg noodles are a definite keeper and we will make them over and again.
02/06/2009
After reading a review that said to add yellow food coloring to the recipe and finding that I didn't have any, I used a few strands of saffron mixed in a very picayune chip of hot water. The noodles were beautifully colored and tasted faintly of the saffron (which I honey). Next time I volition try 1/ii semolina flour. This is an splendid and very piece of cake recipe for a beginner pasta maker.
03/13/2011
These noodles fabricated great old fashioned chicken noodle soup for my family. They will surely get a staple.
05/02/2011
smashing recipe, cheers!
12/27/2011
I have been making these for e'er and we never let them dry any longer then information technology took the chicken stock to boil. And nosotros ever rolled them existent thin the rolled into a log and cut into slices then unrolled and cutg into 3 inch strips and ate with mashed potatoes. As well we never put anything in it simply eggs flour and salt. And we boiled chicken or made a roast and cooked the noodles in that.
Source: https://www.allrecipes.com/recipe/11991/egg-noodles/
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