VALERIE MARTIN'S WIDE NOODLES

Valerie Martin of Aurora's favorite recipe (for wide noodles) came from her husband's side of the family. "It's covered with spatters and splotches from Grandma, her daughter and me, and now my daughter is adding spatters of her own." The original recipe is written in pencil. On the edge of the paper is a little note in blue ink that says, "Once a week serve your husband these noodles with a freshly madeup face and combed hair and your marriage will always be happy.'"

2 1/2 cups all-purpose flour (plus additional for rolling)
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tbsp butter (plus additional for serving)
Chopped fresh parsley (for serving)

In a big bowl, stir together the flour and salt. Add the eggs, milk, and butter. Knead dough until smooth, about 5 minutes. Cover and let rest for 10 minutes.

On a floured surface (don't use too much flour or the noodles will be tough), roll out to 1/8- or 1/4-inch thickness. Cut into desired lengths and shapes. (Mother-in-law's note: "Make sure the noodles are wide because men like wide noodles.")

Allow to air dry before cooking.

Cook in a large pot of boiling salted water until al dente, about 8 minutes; drain.

Serve with butter and parsley.

Makes 4 servings
From: Valerie Martin of Aurora
Source: Kristen Browning-Blas to the Denver Post, September 27, 2000