Egg Noodles


I take a big bowl full of sifted flour and into it I start to break the eggs and for each egg I add about a half shell of milk and salt and flavor the eggs before I begin to whip them with a fork. I then begin to keep the whipping up while I pick up into the mixture the flour that is making the nest for my egg mixture. When it begins to gather a bit I use my fingers to work it a bit and get it into a rather sticky ball. I then let it rest for a while and dump flour and ball onto a working board and proceed to incorporate more flour until it is ready to start through the hand cranked sequence form 0 to 8 on my noodle express. Don't worry about too much flour. Use enough to keep the sheet well floured on the outside and the inside will take care of itself. Enjoy.