Recipe: Homemade Egg Noodles (using eggs, milk, and butter)

HOMEMADE EGG NOODLES

"This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough."

2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking.

To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

TIPS:

- A few drops yellow food coloring may be added to the dough for a richer color.

- Half the flour may be replaced with whole wheat flour.

- A stand mixer and dough hook may be used for mixing the dough (2-3 minutes). A pasta machine may be used for rolling the dough (may need an additional 1/2 to 3/4 cup flour if rolling in a pasta machine).

- Dough may be rolled thin, if desired.

- After rolling dough, flour the top and roll up (like a jelly roll) and slice in desired width for noodles. Unroll or shake apart cut noodles and toss with flour to keep from sticking together while drying.

- Rolled dough may be cut into wider strips (or into pan-size sheets) and used for lasagna.

- Dough may be cut into shapes with small cookie cutters.

Servings: 7
From: Linda
Adapted from source: KVVU Fox 5, Las Vegas