Long before Americans began buying semolina and pasta machines, we made egg noodles for soups, stews, and sides. You need to know how to make them. It’s important to dry the rolled-out dough before cutting and again before cooking.
Stir a scant teaspoon of salt into two and a half cups of plain flour. Add two beaten eggs, and enough milk—a half cup or so—to make a stiff dough. Knead until smooth; some people work in a pat or two of butter. Let the dough rest for a while in a covered bowl, then roll out on the thin side, and let it dry until the surface is crusty. I usually cut mine into strips about a half an inch wide, but you can make them as thick or thin as you like, or cut it into different shapes; rounds are fun. Let rest and dry until stiff (not brittle). Use plenty of salt in the cooking water. These cook quickly.
