About this recipe: This is a fail-safe recipe for egg noodles which you can use in your favourite soups, pasta dishes or Chinese-inspired stir fries and noodle salads. As with all homemade pasta, there is no comparison to dried!
My noodles turned out well overall. The main complaint I have with this recipe is that no ballpark amount of water is indicated, and I initially added too much (even though I've made similar egg noodles before). I had to add a lot more flour to counteract my mistake, and it may have impacted the flavor. To dry these noodles faster I spread them on cookie sheets and put them in an oven set to 175 for about 35 minutes. It worked very well. I suggest making a big batch (maybe double or triple) and freezing them to keep on hand so that you can have homemade taste without all the prep work each time! - 15 Dec 2007 (Review from Allrecipes US | Canada)
Easy to make and traditional home cooking at its best, my family went wild for these noodles in simple chicken soup. - 07 Feb 2003 (Review from Allrecipes US | Canada)
Although I used the recipe as a rough guideline (I'm one of those cooks that dosen't really measure anything unless baking) it's easy enough for even a novice cook to make an excellent meal. Being single it's easy to slip into eating fast food day after day, but having simple and easy to follow ways to make childhood fravorites saves not only money, but also our health. Thank you for the Recipe (I never had made egg noodles before, despite cooking nearly every day for almost 6 years) - 03 Apr 2008 (Review from Allrecipes US | Canada)