Homemade Egg Noodles

1. 1

   1.

2. 2

   Chill the bowl of your mixer for 5-10 minutes.

3. 3

   2.

4. 4

   Place butter, milk and eggs in your mixer bowl and mix with the paddle attachment.

5. 5

   3.

6. 6

   Slowly add salt and flour just until incorporated.

7. 7

   4.

8. 8

   Flour a large surface and turn the dough out.

9. 9

   5.

10. 10

    Knead thoroughly until a smooth ball forms.

11. 11

    6.

12. 12

    With a floured rolling pin, roll out the dough to the desired thickness.

13. 13

    7.

14. 14

    Cut with a knife or pizza cutter, toss in extra flour and let dry for at least an hour (freeze for up to a month).

15. 15

    8.

16. 16

    Cook noodles in salted, boiling water for 7-8 minutes or until they reached the desired consistency.

17. 17

    (Note: fresh pasta will cook faster than frozen or boxed, so watch closely.)

* Per serving · 4 servings · Values may vary.

No additional tips available.