Mabel's Egg Noodles
2 1/2 Cups flour (I used all purpose)
Pinch of salt
2 eggs beaten and set aside
1/2 cup milk
1 Tablespoon butter
I get everything out and let sit to room temp. Like the milk and eggs. I do slightly heat up my milk, to warm and add to my flour.
I place flour in a large bowl, make a little hole in the center and then add your salt, then I add my heated milk, then the eggs in the center.
I mix with a heavy wooden spoon I favor, blend well, and then I leave this mixture sit in the frig for about a half hour to an hour.
After chilling, I take flour out, place on a floured cutting board and knead with my hands well, until everything is blended and the dough feels silky.
I then make a long roll, and then using a pastry cutter, cut into manageable chunks that you can flatten out and run through the machine.
If you do not a pasta machine, just roll out like a pie crust, and then you can use a pizza cutter to make your noodles, cutting the size you want. I have also used a hand wheel that was my grandmother's that tenderized meat.
makes about a 1 pound bag of noodles.
I place my noodles in the freezer to chill and then toss them in a little flour to coat and then place them in bags for portion sizes.