104 Reviews

I have made this noodle recipe three times now and it is definitely a keeper! I made home made chicken noodle soup and added these noodles to my soul and it was so unbelievably delicious! The noodles have a great texture...I made them wider than the ones pictured because I like big hearty noodles. Thanks for sharing this recipe! It was a hit with the husband and my coworkers too!

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Alicia Franks Gibson December 14, 2013

I took these to work for our Thanksgiving luncheon and it was a HUGE hit with everyone. I made a triple batch of these noodles to use for chicken and noodles. I made the noodle recipe on Sunday morning and didn't cook them until Tuesday morning. I rolled and cut out the dough and layered them in a rectangular plastic container with sheets of wax paper between each layer and then stored them in the refrigerator until I was ready to cook them. I boiled two pounds of boneless, skinless chicken thighs in chicken broth until they were done, shredded them and stored them in the refrigerator too. Two days later, I boiled a big pot of chicken broth (I think it was approximately 60 oz.) and dropped the noodles in one at a time. Once all the noodles were cooked I added the shredded chicken. Then I took a 4.5 oz packed of peppered gravy, mixed it with some of the chicken broth until it was smooth and added it to the chicken and noodles to thicken up the sauce. I put it all in my 6 quart crock pot and set it on low for 2 hours. I took the crock pot to work and set it on warm. The chicken and noodles sat in the crock pot from 5:00 a.m until lunch time (12:00 p.m.). About 1 1/2 - 2 hours before serving time I moved the temperature from warm to low to heat the noodles up more. At this time I had to add water to the noodles because they were getting a little dry. When it was time to serve the dishes, the noodles were perfect...they did not disintergrate and get mushy...they were soft but still had a "bite" to them. Everyone raved about the noodles and they were all gone except for a thin layer at the bottom of the crock pot. TIP: Use a plastic crock pot liner to make clean up easier. I am making the chicken and noodles again for my family's Thanksgiving feast. This one is definitely goiing into my keeper file. Thanks, kindcook, for an awesome recipe!

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Crafty Lady 13 November 27, 2013

I raise chickens for fresh eggs, and occasionally I end up with a dozen or two extra at the end of a week. If you've never made these noodles with farm fresh eggs, GO DO IT!!! OMG are they delicious. (Not to mention VERY yellow - the person who mentions using food coloring should switch to farm eggs. Same effect naturally.) These are so good, in fact, that I have to make a triple recipe to share with friends and family. TIP: If you make extra, after drying store them easily for 6-8 weeks in a baggie in the freezer. Keeps them fresh! THANK YOU FOR SHARING!!!

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my94fb November 24, 2013

Oh so good! Froze the extra. Wonderful recipe. Thanks.

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Dixie from Kansas October 23, 2013

This was easy to make and fed thru my KitchenAid pasta press easily. I only needed to add a little less than 1/4 cup of flour while kneading. My son loves these noodles. There was enough for soup and the rest went into the freezer.

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mitstmp October 08, 2013

I wanted to make homemade noddles to add to my Grandma's (Mom's Mom) Chicken and Noodles recipe. THESE ARE THE BEST!!! The first time I made them, my dad said they reminded him of his mom's homemade noodles and were just as good as hers--the best compliment ever (and made me cry)! This recipe makes a lot of noodles, too.<br/>One suggestion: cut the salt down to at least 1 teaspoon--any more than that makes it too salty.<br/>To roll the dough and to cut into strips, I have a $20 pasta roller machine from Amazon--makes perfectly thin (or thick) noodles and has fettuccine attachment that cuts the noodles into perfect width! Thank you so much for this awesome recipe!<br/>Note: don't store these overnight in a plastic bag. The noodles will soak in any flour and may become a ball of dough. I caught mine in thine and was able to separate them in time. Either dry the noodles completely or use immediately.

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Bookwyrm in the Kitchen March 27, 2013

Thank you so so much for this wonderful recipe. I have arthritis and used my Bosch Universal plus and a pasta machine (can't knead anymore) but the texture and taste were just spot on.

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katnorfleet March 21, 2013

Very good! I also used my KitchenAid, super, super easy! This will be my go to recipe for egg noodles. Thanks for sharing.

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armymomx2 December 14, 2012

These are really great noodles...making your own noodles is so satisfying! Very good directions and do watch the addition of the water carefully as it incorporates quickly and using your hands, rather than a utensil, is a great way to go. My noodles had a cozy yellow color due to my hens eggs, which have bright orange yolks. I used half the batch in a homemade chicken noodle soup and the other half are in my freezer. Thanks kindcook for sharing your Great-Grandma's recipe!

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Hey Jude November 08, 2012

Made these noodles today and used them in chicken and noodles. I hadn't thought of using my Kitchenaid mixer to mix them up so I tried it based on other reviews. Made it all so quick and easy! Thanks for a great recipe.

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Grandma Deb October 28, 2012
Delicious Homemade Egg Noodles