Homemade Noodles

From: CookinNEatinGal

On May 31, 2008

These came out so good to use with my beef stroganoff for dinner. The dough was a little hard to roll out but we managed with just using a little more water. The key is to use cold water and not to overwork the dough when kneading it.

From: Rambling Rose

On Jan 3, 2008

These were wonderful!! I did have to add a bit more water to make the dough come together enough to roll. Probably should have used milk instead. Miss Lillie Kauitzsch would be proud! Thanks for a great recipe!

From: blgpts

On Nov 16, 2006

I found this recipe in a family circle magazine in 1989, and adapted it to something that was called, "slickers" by the older generation of that time. The dough is rolled to a sort of inbetween thickness, and cut off in about 2 inch lengths, and used as a dumpling that is thicker then noodles but not as bulky as a dumpling. It soubles in size as it stews in the chicken and its sauce. If using imediately it doesn't need any drying, but I drape mine over a broom handle that is supported on two chair backs if I wish to dry it. I still have the original article, and it gives the directions for cutting into widths, according to what sort of pasta you wish to make, such as tagliatelle,fettucine, trenette, tagliatinim or Lasagna. They will keep after drying for two days if you place them in plastic bags and refrigerate, or will keep for a month in the freezer.

From: flower7

On Jul 15, 2005

Our local Methodist church is famous for homemade chicken and noodles. We make cases of eggs and hundreds of pounds of flour into noodles every November for an annual fund-raiser. This is the noodle recipe that has been used for decades and they are delicious and really quite easy to make! We use stand mixers to mix the dough together, knead by hand, then roll out with pasta makers, and lay out to dry for about 24-48 hours. You should see the mountains of noodles that result!