Submitted by Yalonda (Gerster) Barker, Walker, Mo.
• 2 large eggs
• 3/4 tsp salt
• 2 Tbsp milk
• 1 1/2 to 2 C all-purpose flour
Mix eggs, milk and salt together until smooth. Stir in a cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky. Dump dough out onto a floured surface. Use well-floured hands to knead the dough with your hands until it’s no longer sticky, about 3 to 5 minutes. Allow dough to rest for 10 minutes. Roll out onto a lightly floured counter until very thin, less than 1/4-inch thick or paper thin. Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like. (Note: I like to roughly gather them with my fingers into a pile to make them more shapely, and not so flat. You could even twist some with your fingers to make them prettier.) To cook immediately, add noodles to a pot of boiling water and cook until tender to the bite, about 2 to 3 minutes. Drain and serve in your favorite recipe requiring egg noodles, like Easy Beef Stroganoff or Swedish Meatballs. Or cook them in a pot of boiling soup. Or, enjoy them plain with butter and a sprinkle of Parmesan cheese.
