- 1/4 cup milk
- 1 tsp. salt
- 2 eggs
- 2 cups of flour plus more for rolling
- In a medium-sized mixing bowl, beat milk, salt and eggs together with a fork until well-mixed. Add in flour (up to 2 cups), gradually until dough is hard to stir with the fork. Dough will have a shaggy appearance.
- Turn out onto a floured board and knead briefly. Roll dough out until very thin. Using a knife or a pastry wheel, cut into strips about 1/2-inch wide. Dough can also be rolled up and cut like cinnamon rolls.
- Cook noodles in boiling liquid (soup, etc.) four to six minutes or until desired tenderness.
Note: Well-floured, uncooked noodles can be frozen in plastic bags, then thawed in the refrigerator before using. Serves 4.
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