Egg Noodles

In a small bowl, whisk eggs and milk until blended.

In a large bowl, stir together flour and salt. Make a well in the centre of the flour. Pour egg mixture into the well; stir with a fork to blend in flour until a sticky dough begins to form. Gather up dough and any remaining flour in the bottom of the bowl and place on a floured surface. Knead dough, adding more flour as necessary, until it forms a smooth ball.

Wrap dough in plastic wrap and let rest for at least 30 minutes to a couple hours. 

Sprinkle flour over the work surface. Remove plastic wrap from dough. With a rolling pin, roll dough out until it’s very thin – about 1/16 inch (1.5 mm). As you roll, occasionally rotate the dough and sprinkle a little flour underneath it to keep it from sticking to the work surface.

Using a sharp knife or a pizza cutting wheel, cut dough into strips of even width. Choose a very narrow (1/16 inch/1.5 mm) or wider width, as you prefer, keeping in mind the dough will expand slightly during cooking and the size of the noodles will affect cooking time. Before separating the strips, if desired, cut the dough into the length you prefer.  (You may find it easier to cut the dough into strips if you cut it into shorter lengths to start.) If the strips feel sticky, dust them lightly with flour to keep them from sticking to each other.

Separate the noodle strips, collecting them in a pile as you cut. The cut noodles can sit until you are ready to cook them, for 30 minutes or an hour or two.

Bring a large pot of salted water to a boil. Add the noodles and stir gently. Once the water returns to a boil, cook until tender, 3 to 10 minutes, depending on the thickness of the noodles. Drain and serve.