2 eggs, beaten
1 t salt
4 T milk
4 cups sifted flour
1 t baking powder
Add the wet into the dry and mix until it forms a ball.
Making dough into noodles:
Divide the dough into 4 sections. Dust with flour and roll out each section. Roll, roll and roll some more. Then you are ready to cut noodles.
You cut the noodles any way you want. I found that when I was hand cutting my noodles they were much wider then the ones I put through the noodle cutter. Either way they are both tasty.
Generally I make my noodles in the morning and then lay them out on a dish towel and cover with a dish towel to dry a little bit. You don't have to do this, but I find that it helps dinner time to not be so frantic if I do a thing or two before hand. Drop into boiling water and cook for about 10 minutes. I have used these to make beef & noodles and chicken & noodles.
If you end up with more noodles then you need, No problem! You can put them into a freezer bag and then added them frozen to your next dish.
My next thing is to use the dough to make ravioli. I will you know how that works out if and when I tackle that. My advice for cooking for scratch is to just get in the kitchen and try. I have had a few disastered, but most of the time my family is very happy. Megan has already asked when we will be making noodles again!
May your day be filled with joy and contentment!