Egg Noodles
Yield: 6
Fresh egg noodles made from a simple dough, rolled thin and cut into strips.
| prepFlour a work surface and have extra flour on hand | ||||||
| 2 large eggs | Mix eggs, salt & milk until smooth | Stir in flour until dough comes together | Knead on floured surface 3–5 min | Rest 10 min | Roll very thin, cut into strips | Cook in boiling water 2–3 min |
| 4.5 g salt | ||||||
| 30 ml milk | ||||||
| 1 1/2 to 2 cups / 180 to 240 g all-purpose flour | ||||||
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