Ingredients:
2 jumbo eggs
3/4 teaspoon of sea salt
2 tablespoons of milk
1 1/2 to 2 cups of all purpose flour
Directions:
Mix the eggs, milk, and salt together in the electric mixer and mix on low to medium speed until smooth.
Mix in one cup of flour until smooth.
Add additional flour while continuing to mix, just a tablespoon at a time, until the dough comes together into a ball, but is still slightly sticky.
Knead the dough using the mixer kneading attachment, until it's no longer sticky, about 3-5 minutes. Then allow dough to rest for 10 minutes.
If you are fortunate enough to have a pasta maker then use it to convert roughly one fourth of the dough at a time into sheets about five or six inches wide and about one to two feet long. Then skip the next direction to roll out the dough manually.
Roll out the dough on a lightly floured counter until it is very thin — about 1/16" thick.
Use a sharp knife or a pizza cutter to cut the dough into long strips, however narrow or wide you like and about two to three inches long.
To cook the noodles immediately, add them to a pot of lightly salted boiling water and cook them until they are tender, about 2 to 3 minutes. The required time will depend on how thick you made the noodles. You can easily test one of the noodles for doneness by pulling it out of the water, letting it cool a bit, and eating it. Simply cook them to the degree off tenderness that you like.
Drain and serve the noodles by using them in one of your favorite recipes that requires egg noodles.
Other ways to use noodles include, for example, cook them in a pot of boiling soup, or enjoy them plain with butter, a sprinkle of parmesan cheese and maybe a little sea salt.
Enjoy!