Saturday, January 17, 2009

Egg Noodles

2 1/2 cups all-purpose flour
1/4 tsp salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 inch thickness. Cut the noodles in desired width with a pizza cutter. You can also use small cookie cutters to cut different shapes. Lay noodles out on stacked cookie sheets and allow to air dry before cooking, 30-40 minutes (until no longer moist and sticky).
Cook pasta in a large pot with boiling salted water cook until al dente.
This is also a great quick dough for ravioli......Butternut squash with sage brown butter perhaps?? Mama B's FAV!

1 comment:

  1. Once you make these you will never buy noodles again! They are quick to make, and so tasty. I used them in the fettuccine carbonara recipe I posted earlier.

    PS - I boiled them for about 4-5 minutes, stiring and checking often.