About the Recipe
2 beaten eggs
4 tablespoons milk
1 teaspoon salt
2 cups all-purpose white flour
Mix together eggs, milk, and salt.
Add one cup of flour and just a little more flour to bring the dough together, but not make it a stiff dough. You don’t need to knead it.
With the remaining flour, heavily dust your work area and start to roll dough out.
Heavily flour the top and bottom of the dough and you can turn it over every once in a while to make sure nothing is sticking.
Roll the dough really, really thin.
Once it is the thickness you want, cut it into rectangular bite sized pieces (1/4-1/2 wide, ½-1 long – your size preference) with a pizza knife.
Using a bakery scraper, scoop up the noodles and the flour that is left on the workstation and drop it into your boiling soup. The flour will help thicken the soup a little.
Cook uncovered for about 3-5 minutes.
After making it the first time, you will get a better idea of how thin you want to roll your dough. When cooking, the noodles will expand a bit. I prefer my noodles to be thinner and not so chewy. These noodles are especially good in my quick and easy Chicken Noodle soup.