PJ, this recipe sounded so easy I just had to try it. I've been struggling to recreate my family's homemade noodles, which are not like pasta at all and served in broth with chicken or pot roast. My mom passed away over 20 yrs ago without my having asked her for more tutelage. Her sister gave me some hands on experience, explaining that the dough had to be soft, like a baby's bottom. My cousin and I tried to make the dough. She was treating it like pasta; the dough was not tender but I didn't know what we should do to get it tender. Then I discovered KAF and this site. Today, with this soup and a little more info my cousin had gotten from her mom before she passed away not too long ago,I decided to try making the noodles again. I got my dough soft like a baby's bottom! And I might add, Mom and Aunt Mary's dough was never this beautiful golden color. Boy did this turn out great! Thank you. Ah, the baby's bottom... that's what we've always told people dough should feel like - springy, yet soft. I'm so glad you were finally able to re-create your mom's noodles; carrying on these culinary traditions from generation to generation is what it's all about, and I'm happy we could help. Enjoy - PJH

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