This is drop dead simple, but absolutely delicious. We can't have a Thanksgiving without these classic egg noodles.
Ingredients
- ½ cups all-purpose flour: 2 piece
- pinch salt: 1 piece
- milk: 0.5 cup
- eggs: 2 piece (beaten)
- unsalted butter: 1 Tbsp
- chicken stock: 1 container (32 fluid ounce container, or as needed)
Metric Conversion
Stages of cooking
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Stir flour and salt together in a large bowl. Add milk, beaten eggs, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
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Roll dough out on a floured surface to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking, at least 1 hour.
-
Bring chicken stock to a boil in a large pot. Add noodles; cook at a boil until noodles are salt with no bite and the broth has thickened, about 15 minutes.
