In more recent years my mom started making fresh pasta in place of buying the dry pasta, saying it wasn't really that hard, tasted better and was cheaper. So I was inspired to try it myself. I had made fresh pasta in one of the restaurants I worked in before I had children but it was made in a big machine that did most of the work for you and I just had to cut it as the noodles were pressed through the chosen shaped die to the desired length.
I wanted to do something that was going to be quick and easy because dinner time was quickly approaching and throwing off dinner as many people with small children know, throws off bed time and throwing off bedtime even just once can spiral into two weeks of trying to get them back on the right sleep pattern.
I had left over roast beef that the hubby had made, I had onions, thyme, and sour cream. I opted for a stroganoff. I looked up egg noodles and this recipe caught my eye. It not only had eggs in it but butter and milk too? I found this strange and therefore compelling and in my experience butter never hurts in a recipe.
- 2 1/2 cups all-purpose flour
- 1 pinch salt
- 2 eggs, beaten
- 1/2 cup milk
- 1 tablespoon butter
- In a large bowl, stir together the flour and salt.