Homemade Noodles

I was happy with these noodles good flavor cooks well.

It was good. It wasn’t amazing, it was just good.

There isn’t enough liquid in this recipe. I had to add 1 tablespoon of olive oil and 2 tablespoons of water to make this come together. The amount of liquid needed will depend on the humidity in the air. Also, let the dough rest for at least half an hour wrapped in plastic. The end result is silky and very tasty. Thanks for sharing your recipe, I enjoyed making it.

Good base recipe but needed water or it was too dry.

Scrabble tiles is right. Lol. I used two eggs and a little less flour. This recipe IS vague. More moisture is needed. I season mine with parsley or black pepper or celery seed which pairs beautifully with chicken. You can make this work.

How long do fresh dried noodles take?

I thought they were really good with the exception of I used about a 1/4 cup of broth from the chicken. Gives the homemade noodle flavor. My whole family loved them so I would make them again.

My first batch was sticky. I remade them using a little cold water added ( my mom’s idea) and I floured them a lot more before rolling and folding.

Good recipe for homemade noodles. Be sure to add liquid, like milk, into the mixture, then knead, and add tomorrow flower, a little at a time, until it is no longer sticky. Then roll out, easily slice up the noodles with the pizza cutter and drop into the boiling chicken broth. Hubby and I each ate 2 bowls tonight!

Yes I used gf flour and added 2 extra eggs and 1 c water

Sorry, but this recipe doesn’t give enough direction and I found the one cup to one egg ratio too dry. I had to seek out other recipes to salvage the noodles.

Without changing the recipe, this doesn’t work at all. Follow other reviewers’ advice and noodles happen. Original recipe is just a crumbly mess.

My Grandma said the best noodles are only made with the egg yolks. I use anywhere from 4 to 8 yolks depending on how many noodles I want. I add about 1/2 cup of half and half, 1 tsp. salt, then enough flour to make a dough. I roll it out on a floured tee towel and let them dry for 4 or 5 hours, then I flour them and start rolling them up, putting flour on each roll, so they won’t stick. After cutting them into about 1/2″ strips, I unroll and let them dry about another hour, but you don’t have to. You can just drop them into the boiling broth and add your cut up chicken. Cook about 15 minutes and they are yummy.

really good, but they were too dry to roll so i added some oil and water

I followed directions fairly well. . I’m sure I probably did something a lil different. Delicious noodles. Ended up making chicken Alfredo with them. Super easy. Love this recipe. ..thanks.

First and last time I will ever try to make this again. I had a crumbled sticky mess. I can’t help but think some important details were left out of this recipe.

Change nothing! This is perfect. This is the way my family has made noodles since the 1800s. I’ve been making them for the last 52 years. No recipe needed. 1 egg equals about 4 people. Throw some salt onto the eggs. Add enough flour to turn the eggs into a dough that is not sticky. Roll it out (adding flour if necessary to make sure it is not sticky), let it dry for a while, slice with knife (adding flour if any part of it is sticky). Let the slices dry further. Put the dried noodles into large bowl or plastic baggy until you cook it. (Can freeze the noodles if they are dry & uncooked, or after cooking), My grandmother used to make huge batches of these while the meal cooked, and she would have batches of the rolled dough draped over newspaper which was draped over kitchen chairs and more was on the table drying. (yes we must have eaten some ink). We cook them in chicken broth, and add some of the turkey broth from pan (leaving enough to make gravy), throwing in tiny bits of tender turkey and small bits of the cooked-in-the-turkey stuffing, and when done, we eat them on top of our mashed potatoes. Fattening but OUT-OF-THIS-WORLD-DELICIOUS.

I ended up adding like 2 teaspoons of olive oil and a splash of milk to make the dough less dry. The dough will still be very flaky until you kneed it for a few minutes, then you can roll and cut your noodles. They taste great.

I make my own pasta and soup noodles quite often. To mix, I put everything in food processor adding a few drops of water until small pellets form. Keep processing until it forms into a big ball. Turn out onto floured board and put through pasta machine. First on setting #1 twice flouring in between, then setting 3 and then 5 for fettuccine and #6 for soup noodles, flouring in between. Put through cutters and cut to chosen lengths with kitchen scissors. Hang finished pasta on pasta rack until dried. This also freezes well.

I love this recipe. As others have mentioned, you do need a tad of milk to make it work. I leave out the salt and instead I usually add a small amount of parsley. When I make them, I always make them with chicken noodle soup, so what I do is make them and roll them out right after I add carrots to my soup. Right around the same time the carrots are getting done, the noodles have dried enough to add to the soup and everything finishes cooking at the same time. It adds that special extra homemade touch that store bought noodles can’t.

I cut the recipe in half but added an additional small egg yolk. These turned out beautifully and tasted wonderful in the homemade chicken soup they went into. This recipe worked splendidly, no issues with roll out or drying. I’d lost my old recipe, and this thankfully has become the new standard.