This is your basic traditional recipe for making pasta or noodles from scratch. Don't forget that fresh pasta cooks much quicker than dried. If you have an electric stand mixer, you can use the dough hook attachment. Or get your hands dirty!
Great tasting noodles. My Mom has used this recipe for years. To save time though, I suggest rolling the noodles out into desired thickness, and then rolling the dough into a log. Then starting at the end, slice the noodles into desired width. Afterwards, just toss them around until they are all uncurled into noodles. Will save you a ton of time from just slicing them while lying flat. Also keeps them more uniform in shape. - 05 Apr 2005 (Review from Allrecipes US | Canada)
Same basic recipe that my grandmother and great-grandmother (full Cherokee) used to use as a basic starter. I just taught my granddaughter the recipe and what can be done with it. Same recipe, rolled a little thinner, use a glass to cut out circles, fill, fold over, and crimp with a fork to makes raviolis. Make one inch balls with the dough and add to chicken or beef stew for great southern dumplings. A real American classic. - 04 Jan 2008 (Review from Allrecipes US | Canada)
Easy and great tasting, just like my great grandma's. A secret ingredient that my great grandma used to add was a few drops of yellow food coloring. Makes your noodles look very yellow. Noone could figure out for years how her noodles were so yummy and yellow, always thought it was more egg yolk. She was 99 before she told anyone! Now the family secret is out! - 20 Feb 2003 (Review from Allrecipes US | Canada)