Thank you for the recipe and directions, I think I will make the chicken/noodle/mashed potatoes to take along to the family Christmas dinner (and Glenda's pineapple casserole).

Would you please say something about drying the noodles? It would be very helpful if I could make them the day before and either dry them or cover them and keep them in the fridge. Or would it be OK to cook the noodles and then cool the whole chicken-and-noodle dish down and just reheat it the next day?

I've never made noodles. This might be my incentive to try it. I bookmarked your thread/instructions. Thank you for taking the time to write it all down!

I got it from COOKS.com. I just copied and pasted it Ty anyway. I get a lot of my recipes from there.

I am so going to try that! I usually eat low carb, but for this I will make an exception and have a treat day!

(sorry so long)

My grandma used to make homemade noodles only once a year, for our first course of Christmas dinner. It was my favorite food of all time, but as the family grew, she didn't seem to make more noodles, so our servings kept shrinking. All of my cousins but one are only children...so the big problem was a cousin with four kids. I resented those kids for that family getting more than their share of noodles, lol!

So, when I got married and started cooking more things than just what a grew up cooking, I decided I could make chicken and noodles whenever I wanted (I'd never watched my grandma make hers, but I remember asking her and her recipe was similar to the op's, but she used water in the eggshell instead of milk). I found a recipe in a cookbook and set out to make them. I kind of think it called for them to be kneaded a bit, but I'm not sure. All I remember is that when I tried to roll them out, it was like trying to roll out a rubber band. No matter how hard I pressed and pushed, it would spring back into the original size/shape.

I was a hairdresser at the time and had very strong hands and arms, but it was impossible to ever get them thin enough to cut! I gave up. I think it took a week for my muscles to recover - I was so sore I could hardly lift my arms to work. It was quite funny.

Then, in the mid to late 1970's Atlas Pasta machines (crank handle) became very popular. I was so excited, thinking I could finally make homemade noodles. It worked like a dream, but you did have to knead the dough by putting it through the machine until it was smooth and pliable. They were good, but they weren't great, like Grandma's. It was the rougher texture and thickness that made hers so good. The pasta machine noodles were more like store bought dried (or fresh noodles) - good, but not what I remembered or wanted.

Now I want to try this recipe without the machine! Thank you!

That really sounds delicious....thank you for sharing the recipe....if I ever get caught up around here or settled somewhere else, I am going to give it a try. I used to date a Polish boy that came from a big family. I remember going to his aunt's house, and she had made homemade noodles. She had them drying. We didn't eat them, but I never forgot how perfect and fine they looked.

Mom would make the noodle dough, roll it out onto a floured cutting board into a cylinder shape and cut the noodles, then spread them out, cover them with a cloth, then after we got back from church they would be dry enough for the noon meal.

I don't remember having store bought noodles until I was a teenager or older.

Olychick I do use water quite often. I am not saying I am the perfect one making these. I never did it until about 10 years ago I think. One thing when you use homemade noodles and accidentally overcook them they keep their shape and texture and not get all gummy like store bought ones. I know this from 2 experiences. When I cut my noodles I cut them into 2 inch strips or as long as you want them, Then I spread flour over all of it, just with my hand. Then I stack the strips on top of each other, That way when you cut them they do not stick together. Just a real light coating of flour. I use a knife to cut them but a pizza cutter works well too. I can cut them faster by hand then using one of those machines. I am sorry I probably will add to this as I think of things to make you understand it better.

I bookmarked the recipe too. They sound delicious

I have a noodle drying rack that my husband made for me during the years when I was busy using the Atlas pasta machine quite often. We had many pasta making parties, let them dry while we drank wine and waited, then ate them. I often made white clam sauce to serve with them and also pesto and pasta.

When I need more drying room, I used broomsticks or handles from dustmops, etc. that sometimes are removable from the heads. I covered the handles with Saran Wrap, balanced the handle between two dining chair backs, then draped the noodles over the saran wrap. They dried a bit faster hanging than when piled on the counter.

I no longer roll and cut my noodles by hand but did many of them in the past. I now use the Kitchen Aid attachment that rolls them and cuts them. My noodle recipe does not use oil, milk or water, only eggs or egg yolks and flour and salt. This is the way my Grandma made them and my Mother. We do not make long noodles, they are short and laid on a tray on tables covered with cloth to dry over night or as long as it takes, then frozen. I have given many bags of noodles away for Christmas gifts in the past. My Mother would do the same. I have my Mother's pan she always mixed up her noodle dough. I do not use it. I use my food processor. You should let your dough rest, covered for at least a half hour. Do not refrigerate your dough. Leave on the counter to rest during that time. Use enough flour so it won't be sticky, but not enough that is is too much flour.

Maybe this will help some of you with your noodle making. I usually make 3 eggs at a time of noodles in my food processor.

Sue