Homemade egg noodles are so simple and UNBELIEVABLY better than the dried variety. They're a delicious homemade touch to soups and casseroles! You can make some for now, and freeze some for later.Makes about 1 1/2 pounds of egg noodles.
Course: Side Dish, Soup
In a large bowl, whisk together the eggs, milk, and salt. Add the flour and stir until well combined. Turn dough out onto a floured surface and roll out to 1/8 to 1/4-inch thickness. You may want to divide dough into 2-3 sections if you're rolling it out on a smaller work surface. Allow to sit for 5-10 minutes prior to cutting to prevent dough from sticking. Use kitchen scissors to cut into desired shape and place noodles on a baking sheet lined with parchment paper. If at any point the dough starts to feel sticky, dust with additional flour. At this point, you can cook noodles immediately, leave at room temperature for up to 2 hours, or freeze for later (see note).Cook fresh noodles in boiling water or soup for about 10 minutes - until desired tenderness.
To Freeze: Freeze noodles on a parchment-lined baking sheet after cutting. Once frozen, transfer to an airtight container or freezer bag. Noodles can be frozen for up to 3 months. Cook frozen noodles for 15-20 minutes.To Make Dough In The Food Processor: Pulse the eggs, milk, and salt until combined. Add the flour and pulse until a rough dough forms. Turn onto a lightly floured surface and knead just to form a cohesive dough (about 10 seconds). Roll, cut, and cook according to the above directions.