5 Reviews

This recipe is the basic recipe that has been in my family for generations, too.. The only difference is that once we cut the noodles we would lay them out on clean kitchen towels to dry and we would boil them for a few minutes before serving... it took the eggy taste away, and felt more like real noodles. Great.

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nina702 March 28, 2010

I always wondered how my grandmother made these! I made them today to go with our chicken soup. The taste was a little eggier (if thats a word) than I like, but were still very delicious. Thanks Caryn.

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Miraklegirl April 22, 2003

Loved it! I forgot about these and this was delish! Thank you!

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Wendy B. April 02, 2015

I make a double batch every year half we cut up and use in soup the other half we keep whole and fill with mashed potatoes roll up and serve as a side dish to make mashed potatoes boil potatoes till very soft drain water mash the potatoes add oil, salt, black pepper, and some fried onions. Try it its very good!

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BEST COOK IN TOWN February 18, 2008

This noodle recipe really hit the spot for this gluten free girl. I was sooooo happy that these noodles tasted as good as they did. It can be hard to find a good recipe like this. It was perfect for my chicken soup. Thank You!!

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lisann09 November 25, 2007
Passover Egg Noodles