Homemade Egg Noodles

Some recipes simply stand the test of time. This is one of them.

1 1/2 cups all-purpose flour

2 large eggs (if your eggs are smaller, use slightly less flour)

1 tbsp 2 % milk

1/8 tsp salt

Measure your flour into a pile on a work surface. Next, hollow out a large dent in the centre of the flour to create a nest to crack the eggs into. Crack in the eggs, add the milk and salt, and whisk them in the nest with a fork. With the fork, pull flour into the egg mixture until it forms a shaggy dough. Knead the dough for 6 to 8 minutes, then wrap it in plastic wrap, and let it rest for 3 hours. Using a pasta machine, roll the dough out into 3 thin sheets. Cut the sheets into wide, long noodles or whatever width and length you like. Place the noodles in a large pot of salted boiling water, and cook until el dente. Add the cooked noodles to a bowl of your favourite soup.