Recipe
Ingredients
2 cups all-purpose flour
¼ cup milk
2 eggs
1 teaspoon Canola or olive oil
1 teaspoon Salt
Directions
In a medium bowl, stir together flour and salt
Make a “well” or depression in the center of your flour mixture
Pour eggs, milk, and oil into the center. Mix well
The dough will be sticky, and it will smooth out while you knead
Lightly sprinkle flour onto a clean counter or tabletop surface.
Knead the dough for 5 minutes
Let the dough ball rest for 10-15 minutes.
Roll the dough out into a large rectangle, making it as thin as you can, almost translucent
Cut noodles using a sharp knife or a pizza cutter
Tip for cutting- roll the dough and then cut into pinkly wide strips
Drop noodles into boiling water and cook for 12-14 minutes. The noodles will sink to the bottom and will be fork-tender when they are ready.
*You can make noodles ahead, spread them out on a sheet pan, and let them dry out for 1-2 hrs. Place them in a large ziplock bag and refrigerate for up to 3 days.