Easy Egg Noodles

Recipe View 5 mins Gather all ingredients and have them measured and ready to go. (5 minutes)

Recipe View 2 mins In a large bowl, whisk together the flour and salt. Create a well in the center. (2 minutes)

Recipe View 1 mins Add the beaten eggs, milk, and melted butter to the well. (1 minute)

Recipe View 5 mins Using a fork or your hands, gradually incorporate the wet ingredients into the dry ingredients until a shaggy dough forms. (5 minutes)

Recipe View 7 mins Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. Alternatively, use a dough hook attachment on your stand mixer for 4-5 minutes. (7 minutes)

Recipe View 30 mins Place the dough in a lightly oiled bowl, cover, and let rest for at least 10 minutes, or up to 30 minutes. This allows the gluten to relax, making the dough easier to roll out. (30 minutes)

Recipe View 10 mins Lightly flour your work surface. Divide the dough in half. Roll out one half of the dough to your desired thickness (between 1/8 and 1/4 inch). Keep the remaining dough covered while you work. (10 minutes)

Recipe View 5 mins Using a sharp knife or pizza cutter, cut the dough into your desired noodle shapes (e.g., thin strands, wide ribbons, squares). (5 minutes)

Recipe View 10 mins Repeat with the remaining dough. (10 minutes)

Recipe View 20 mins Lay the cut noodles out in a single layer on a lightly floured surface or a clean kitchen towel to air-dry for 15-20 minutes. This will help them hold their shape during cooking. (20 minutes)

Recipe View 5 mins Bring a large pot of salted water to a rolling boil. Add the noodles and cook for 3-5 minutes, or until they are al dente (tender but still slightly firm to the bite). Fresh pasta cooks very quickly, so keep a close eye on them. (5 minutes)

Recipe View 2 mins Drain the noodles well and serve immediately with your favorite sauce, soup, or stew. (2 minutes)