HOMEMADE EGG NOODLES

With this easy recipe, you may never go back to store-bought.

INSTRUCTIONS

2 cups flour 2 teaspoons salt 3 large egg yolks, at room temperature 1 large egg, at room temperature ¼ cup milk, at room temperature

1. Mix together the flour and salt with clean fingers on a clean work surface. Create a well and add the yolks and egg. Continuing with your fingers, work the egg into the dough. 2. Add the milk, 1 teaspoon at a time, and work the dough until it holds together. Knead the dough until smooth, about 10 minutes. 3. Form dough into a ball and wrap in plastic wrap. Let rest for 20-30 minutes. Letting the dough rest will make it easier to roll out. 4. Roll the dough to the desired thickness and cut into your desired width using a pizza cutter or pasta machine. Keep in mind, the noodles will expand. You can lightly flour them to keep from sticking. 5. To cook, drop noodles into boiling water and boil until fully cooked.

FREEZING INSTRUCTIONS

Follow Steps 1-4, and spread cut noodles on a cookie sheet lined with parchment paper. Let dry for an hour or two, then freeze for 30 minutes. Transfer noodles to zip-top freezer storage bags for further freezing until use.