2 large eggs
3/4 t salt
2 T milk
1 1/2 - 2 c flour
Mix eggs, milk, and salt togehter until smooth. Stir in one 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 3-5 minutes. Allow dough to rest for 10 minutes.
Roll out onto a slightly floured counter until it's very thin - less than 1/4" 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.
To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain and serve in your favorite recipe requiring egg noodles.
Or cook them in a pot of boiling soup like my favorite chicken noodle soup.
