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!
Very easy to make added 1/4 teaspoon of garlic powder and 1/4 teaspoon of chilli powder for a bit off added flavour very little water is needed about 1-2 tablespoons as I used 3 large free range eggs. - 26 Apr 2017
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)