Easy Homemade Egg Noodles

2 cups flour
2 eggs
1/2 teaspoon salt
milk







Mix flour and salt. Stir in eggs. Add milk until a soft dough-ball forms. Turn dough out onto floured surface*. Roll flat and thin with a rolling pin. Make certain there is plenty of flour beneath the dough. Allow to air dry for about one hour. Cut the dough into strips**. Bring soup stock or salted water^ to a boil. Stir in the noodles a few at a time. Boil for 20 minutes or so.

Once again OC started eating (actually, so did I) before I could take a picture, so I hopped from my seat, grabbed the camera and snapped this:

Cooking tips:

*For easy clean up, I use waxed paper. Wipe your counter with a wet paper towel, leaving it damp (but not sloppy). Smooth the wax paper over the damp spot and it will stick to the counter. Roll your dough out on the waxed paper.

**As you can tell from the photo, I used a chef's knife to cut my dough, but only because I just moved here. Pizza cutters do an excellent job of cutting noodles. My super-sharp chef's knife sliced right through the waxed paper as well!

^Homemade noodles aren't just for soup. They can be used in any dish you would put store bought noodles in.