EGG NOODLES

2 ½ cups flour

1 pinch salt

2 eggs, beaten

½ cup milk

1 T. butter, softened

In a large bowl, stir together the flour and salt. Add the beaten egg, milk and butter. Knead dough until smooth, about five minutes. Let rest in a covered bowl for about ten minutes. On a floured surface, roll out to 1/8 inch or ¼ inch thickness. Cut into desired length and size. Allow to air dry for several hours. Freeze or use. Boil till al dente, about ten minutes.