Homemade noodles are easier to make than you think. Once you try them you will discover how delicious they are, and how many different ways you’ll want to use them. Add them to soups, with saucy toppings, tossed with butter and sprinkled with toasted walnuts and grated cheese, sprinkled with fresh herbs, mixed with cream and goat cheese; the variations are endless. Egg noodles can be a side dish or the foundation for a main course.4 main dish servings
1 cup plus 1 Tbsp all-purpose flour
2 eggs
½ tsp salt
1 Tbsp butter, softened
Flour as needed for kneading and rolling

Sift the flour and salt into a bowl, and make a well in the center. Break the eggs into the well, and add the softened butter. The addition of butter to the dough makes it easier to roll out, and is why the extra tablespoon of flour is added. Work into a dough, and turn onto a floured countertop.Knead by folding the dough over and pushing down with the heel of your hand. Rotate the dough 90° and fold it over. Continue kneading for 5 minutes. Sprinkle more flour on the counter as necessary. The dough will be smooth and pliable. Place the dough in a plastic bag and let rest at room temperature for 30 minutes. Divide the dough in two. Flour a countertop and use a rolling pin to roll out the dough into a rectangle the thickness of a credit card. Cut the noodles into the length and width you want; ½ inch by 4 or 5 inches is useful size for many recipes.Lay the noodles on a drying rack such as you use to cool cookies. Leave until completely, or almost completely dry.  Bring a large pot of salted water to a boil and cook the noodles until done. Cooking times will vary depending how thick you make the noodles, 5 minutes is about average.A simple way to serve these is to melt 2 tablespoons of butter in a skillet over low heat. Toss the noodles in the butter with a tablespoon of chopped fresh parsley.