Basic Egg Noodles

Here is a recipe I've been using for a while. If you'd like richer noodles, try substituting heavy whipping cream for the milk and the fat from a roast chicken for the butter, the amounts stay the same.

2 1/2 cups flour
2 large eggs
1/2/ cup milk
1 T melted butter
Salt and pepper to taste, or not as you wish.
Dried herbs as you see fit. You probably won't tast the herbs until the next day.

Place the flour in a large bowl and make a well in the center.
Place the eggs, milk, butter, salt and pepper, and herbs if you're using them, into a small bowl. Whisk.
Pour the wet ingredients into the well you've made in the flour and mix with your hands untill combined and form a dough ball. Cover the bowl and let rest for 10-15 minutes. Pull off small amounts and form into balls 2-3 inches across. Roll with a rolling pin or run through a pasta machine untill the dough is between 1/16 - 1/8 inch thick. Cut into noodles 1/4 inch wide and hang on a rack to dry for 20 - 30 minutes.

Bring 4 quarts water to a rolling boil. Add some olive oil and salt. Put the noodles into the water and bring back to a boil. Reduce heat and simmer for 2-3 minutes, or untill the desired tenderness is acheived - if you're going to store the cooked noodles in the refrigerator, you want them a bit on the firm side as they will soften overnight. Remove the noodles when done, drain well, place in a bowl and toss with extra virgin olive oil or sesame oil. Cover bowl and store in the refrigerator or use immediately in soups, with sauce, etc.

If stored in the refrigerator, the cooked noodles will keep for several days.