Egg Noodles by Cindy Wagner 2 1/2 c flour 1 pinch salt 2 eggs, beaten 1/2 c milk 1 Tbsp butter Stir in mixing bowl with dough hook until it starts climbing up the hook in a ball. Remove from bowl and place on lightly floured surface, roll with rolling pin (or pasta machine) to desired thickness. (I like to use plastic sheets, one on the counter and one on the dough to prevent sticking.) Cut into strips using a pasta cutter, pizza cutter, or knife. Boil for a few minutes in rapidly boiling water to cook them.
Posted on: Mon, 19 Aug 2013 03:54:16 +0000
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