Egg Noodles

I made these yesterday to go with some chicken noodle soup and hmm!  They were good.  They are also SUPER easy.

Ingredients

2 2/1 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tb butter

Instructions

1. 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.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
   
   To store them you can let them dry out completely and keep in an air tight container or freeze them.  Oh, they were the perfect thing to come home to on a rainy day.