Egg Noodles

Although it was a beautiful, sunny day yesterday, the thermometer still dipped in the single digits and I thought it was high time for soup. I have been wanting to make egg noodles for some time, but have given in to convenience and bought the frozen variety instead. After a little research I discovered that homemade egg noodles are very simple and worth the effort. I let them dry briefly on wire racks and stirred them in to some chicken noodle soup about 25 minutes before we sat down to eat. If you have some freezer space available I think it would be wise to make a double batch and keep some on hand for a quick weeknight meal.

Egg Noodles
2 1/2 cups flour
1 tsp. salt
2 eggs, beaten
1/2 cup whole milk
1 T. butter, melted

Stir together flour and salt. Add the beaten egg, milk, and butter. Knead dough for about 5 minutes or until smooth. Cover and let rest in bowl for 10 minutes. On a floured surface, roll out to 1/8 inch thick and cut into strips. Air dry until ready to cook.
**Note: When I started to roll the noodles, they did not want to cooperate. I had read somewhere that if you let the dough rest for a few more minutes it should be easier to work with. I did, and it definitely did the trick!