Egg Noodles

Egg Noodles

3/4 cup flour
1/2 tsp salt
1 egg
1 Tbsp. milk

Stir all together in a bowl. Mix and knead until all the flour has gathered together into a ball (add a tiny bit more milk, if you need to).

Turn out onto counter and roll out thinly to approximately 15″ x 15″, lightly sprinkling with flour to keep from sticking, if necessary.

Lightly dust surface with flour and fold in half. Lightly dust again, and fold again. Do this one more time. Then place on cutting board and slice with a sharp knife. (Noodles can be as thin or thick as you like)

Shake and toss noodles gently with fingers to loosen, unfold and separate them.

Add to simmering water or soup and cook about 5 minutes. They will rise to the surface when they are done. They are great in homemade chicken noodle soup. Or, you can butter or season plain noodles to taste and serve them covered in sauce.

Uncooked noodles can be frozen or dried.