\nMakes enough noodles to serve as a main course to 4 people[4]<\/a><\/i><\/p>\n
Ingredients<\/b><\/p>\n
2 1\/2 cups flour[2]<\/a> Procedure<\/b><\/p>\n Melt and cool the butter Turn the dough out on a floured surface and knead for a few minutes until smooth. Roll the dough out on a floured surface, dusting with flour as needed to keep it from sticking. We have one of these Atlas pasta machines and I roll them out to the ‘4’ setting on it.<\/p>\n Dust with flour as needed, they are very hard to handle if the dough is sticky, and cut into strips of the length and width you want. If you have a pizza cutter they work good for cutting.<\/p>\n Allow them to dry for a couple hours before cooking. They freeze well after drying if you want to make plenty to have on hand when needed.\n<\/p><\/div>\n 1. Unfortunately I don’t remember where I found it. It was just a random Google search result.<\/p>\n 2. I don’t want to get all green on you, but really, you should use unbleached flour. Your baked goods will taste better. And even if you can’t taste the difference, then why choose the chemically treated bleached flour? <\/p>\n
\npinch of salt
\ntwo eggs[3]<\/a>
\n1\/2 cup milk
\n1 tablespoon butter.<\/p>\n
\nBeat the eggs
\nMix everything together except the milk
\nAdd about half the milk and stir
\nAdd the rest of the milk gradually as needed. You want a dough that is soft, but not too sticky<\/p>\n
\nCover and let rest for 10 minutes or so<\/p>\n
\nThe noodles will about double in thickness when you cook them, so roll them out accordingly.<\/p>\n![\"\"](\"http:\/\/chuckzumbrun.net\/wp-content\/uploads\/2013\/03\/10141984-300x300.jpg\" "\\"10141984\\"")
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