I love home made noodles but this is my first attempt. I’m letting them dry right now as the recipe suggested.
My question is how to prepare them. I’m making beef & noodles. I have a crock pot full of beef and broth thats been cooking all day. Do I need to boil the noodles in water as I would the store bought kind or can I toss them straight in the crock pot to cook? 
If so, how long before we’re ready to eat should I put them in?
Thanks in advance for any help! 
If there’s plenty of liquid in your pot of beef and stock in proportion to the quantity of noodles you have, go ahead and toss them right in the stockpot. As to how long to cook them, that depends on the thickness of your noodle. I’d toss them in, and then start testing them after a couple of minutes. Homemade noodles cook much faster than dried pasta; also, they float when they start to approach doneness.
Oops, waitaminute - I missed the “crockpot” part. I’m not at all sure that a crockpot will provide enough heat to boil any kind of noodles. Any crockpot experts here know the answer to that one?
Thanks for helping, and I’ll wait a bit to see if we have any input on the crock pot part.
I have a little time, dinner is a couple hours away yet.
It’ll be an experiment, so I can’t vouch for the outcome 100%, but if they’re thick enough they can stand up to some crock pot cooking. Especially if they’re egg noodles.
There may just be too many variables involved, though. I mean, they’ll be edible, but they might not be what you expect. I say boil them separately until you’re more familiar with how long they take to cook, etc.
I have used heavy egg noodles in slow cooking stews, but they weren’t homemade and there was liquid to compensate.