Egg Noodles

• servings: 6 servings
• active time: 20 minutes
• total time: 25 minutes

Ingredients

2 large eggs

3/4 teaspoon salt

2 Tablespoons milk

1 1/2- 2 cups all-purpose flour

Directions

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.

Nutrition

• Calories: 292 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0.01 g
• Cholesterol: 62 mg
• Sodium: 318 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 10 g