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I will definitely try the recipe. However, the noodles I am talking about were about twice as thick and twice as wide as those in the photos. But since the recipe is so clear, I can see that all I need to do is roll out the dough a little bit thicker and cut them wider.
I do have a couple of follow-up questions: 1.) Since I have never made any kind of scratch dough before, I have no idea how long one "lets the dough rest" before rolling it out and cutting it up. It doesn't say anywhere in the instructions. 2.) On the link page to the scratch egg noodle recipe, the author is pretty clear about cooking the noodles only briefly, 2 minutes. But, of course, this is for a pasta recipe. If I toss the raw scratch made noodles in the pot of chicken to cook, won't they overcook rather quickly? For that matter, do I need to be concerned about "stopping" the noodles from cooking? If so, how exactly would I do that in this scenario? Or, is this just a matter of putting in the raw cut noodle dough and waiting a few minutes and then just taking the entire pot off the burner? If I do that, won't they still continue to cook and become tough? I would certainly hate to ruin the recipe in this last step after all that work...