Homemade Egg Noodles (Edit)

2½ cup flour

pinch of salt

2 eggs, beaten

½ cup milk

1 Tbsp butter

Mix flour and salt in a large bowl.

Add beaten egg, milk, and butter, then knead until smooth.

Roll out dough onto a floured surface to about a ¼ or ⅛ thickness.

Cut into desired lengths and shapes.

Allow to air dry before boiling (optional–if the noodles are completely dry they take longer to cook and I haven’t noticed a negative effect on the texture if you cook them straight after cutting them out).

Fill a large pot with salted boiling water and cook pasta until al dente. (pull a noodle out once in a while and cut it in half to examine the texture. Or just take a bite and see if you think its done.)