Egg Noodles 2 1/2 cups all-purpose flour 1 pinch salt 2 eggs, beaten 1/2 cup milk 1 tablespoon butter Mix salt, eggs, milk, and butter. Add flour. Knead for 5 minutes, until very elastic. Let sit for 5 minutes. Roll out thinly on floured table. Use a pizza cutter to cut noodles as narrowly as possible (about 1/8 inch wide). Hang noodles for about an hour (a plastic coat hanger works great). Bring a pot of water to boiling. Once at a rolling boil, add noodles and cook for 3 minutes. — with Emily DeMill