Homemade Egg Noodles
[nlg:958601]
Ingredients
Always check ingredient packaging for allergens and dietary suitability. Any nutrition or dietary labels are estimates and not a substitute for professional advice.
Method
Beat egg in a mixing bowl; add milk and salt, mix well.
Gradually add enough flour (I use my hands) until dough forms a ball and can be handled without sticking.
Divide dough into 2 balls; roll each ball very, very thin-paper thin-on a floured surface (if you do not roll out thin your noodles will take forever to dry and cook through) let sit 20 minutes.
Slice vertically 1/8" wide for thinner noodles or 1/4" for wide noodles (I use a pizza cutter or pastry cutter), then horizontally to desired length.
Sprinkle with more flour and spread apart so they are not touching, let dry at least 2 hours.
Shake off excess flour and drop into boiling broth for about 15 minutes or until tender.