Egg Noodles

 Taste Better From Scratch

        Dbl       Single (serves 6), Dbl serves 12 ish

• ▢4          2 large eggs
• ▢2 t       3/4 teaspoon salt
• ▢4T        2 Tablespoons milk
• ▢3c        1 1/2- 2 cups all-purpose flour
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I doubled the recipe, so I could save some noodles for a future soup.

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• Mix eggs, milk, and salt together until smooth.  Stir in one cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky.
• Dump dough out onto a floured surface. Use well floured hands to knead the dough with your hands, until it's no longer sticky, about 3-5 minutes. Allow dough to rest for 10 minutes.
• Roll out onto a lightly floured counter until it’s very thin — less than 1/4” thick or paper thin.
• Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like. I like to roughly gather them with my fingers into a pile to make them more shapely, and not so flat. You could even twist some with your fingers to make them prettier.
• To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain and serve in your favorite recipe requiring egg noodles like Easy Beef Stroganoff or Swedish Meatballs.
• Or cook them in a pot of boiling soup, like my favorite homemade chicken noodle soup. Or, enjoy them plain with butter and a sprinkle of parmesan cheese.