Both Craig and I grew up eating homemade chicken noodle soup made with homemade egg noodles. Craig’s mom had a fantastic rolling “pasta cutter” that cut the pasta dough into even strips (I’ve still got to get me one of those). My mom or dad cut them into strips using a sharp knife.
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Ingredients

• 3 medium eggs
• 1 tsp salt
• 1/2 cup milk
• flour (approximately 1 cup)

How to Make Homemade Pasta

1. Beat the eggs, salt, and milk together.
2. Add enough flour to make a stiff dough.
3. Knead the dough well
4. Roll into thin sheets on a floured surface and cut in long strips. (see helpful tips for other methods)
5. Toss with a little flour to keep the noodles from sticking together. Spread out and let dry for a few hours. In a rush? Cook them immediately right in the chicken soup base. We almost always did.

Helpful Tips

• The noodles can be cooked in boiling water, drained, and frozen for use later.
• You can use a pizza cutter to cut the pasta dough into strips.
• A hand held dough cutter can be very helpful. It’s like multiple pizza cutters run side-by-side with a gap in between.
• A food processor makes mixing very, very easy.
• If you have a bread machine let it do the mixing. Set your mixer to the “dough” setting. Add the ingredients, and let the machine mix it for 10 minutes. Then removed the dough and roll it out as usual.
• Dust the rolled-out dough mixture with flour and roll-up into a tube before cutting with a knife. This will create long strips and cutting the dough will be much faster.