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Genuine Egg Noodles
Reviews:
December 15, 2007

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!

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