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Quote: Yes, she cooked them as soon as she had them cut. And I know she would not have had any kind of special flour. My recipe is so simple: 1 cup flour, 1 egg, few tbsps. rich milk, salt. Or I usually do three cups flour, 3 eggs to make a big batch . . . mix together and roll and cut . ...

I know when I make my noodles, if I cook them as soon as they are done, no drying, they puff up and are more like a dumpling than they are a noodle, and are delicious. Could that be the difference in the way she cooked them?