Ingredients

The following ingredients have 6 Servings
  • 2 large eggs (room temperature)
  • 2 Tablespoons milk
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 2 cups all-purpose flour (plus additional for dusting)

Instruction

  • Whisk the eggs, milk, olive oil, and salt together in a medium bowl.
  • Add 1 1/4 cups of the flour and mix in with a fork until moistened. Add remaining flour, 1/4 cup at a time, until the dough comes together to form a slightly sticky ball. You may not need the full 2 cups of flour.
  • Turn the noodle dough out onto a lightly floured surface and knead for 3-5 minutes by hand until no longer sticky. Let the dough rest for 10 minutes.
  • Roll out the dough on a lightly floured surface until very thin (less than 1/4"). Use a pizza cutter or sharp knife to slice the dough into strips. The noodles can be as long or short, thin or wide, as you like, depending on how you plan to use them. Gather the noodles into small piles.
  • To cook immediately, add the noodles to boiling water or broth and cook for 2-3 minutes until done. If serving as a side dish rather than in a soup or stew, drain well then drizzle with a little olive oil or butter to prevent the noodles from sticking together. This is how I like them if serving with beef stroganoff, apricot pork chops, chicken marsala, or other saucy dishes.
  • To refrigerate or fresh, let the noodles dry for 1-2 hours so they won't stick together, then transfer to a ziploc bag or airtight container. They will keep in the fridge for up to 4 days, or in the freezer for up to 3 months.