Egg Noodles

1. Beat the egg and yolks together in a small bowl until light and frothy. Set aside.
2. Use a stand mixer fitted with the dough hook.
3. In the mixer bowl, combine the flour, the whole egg and the egg yolks. Mix together by hand until the eggs are worked though, the dough will be crumbly.
4. Turn the mixer on low speed and add in the butter. Then add in the milk, one tablespoon at a time until the mixture forms a ball. You may or may not need the entire amount of milk. You want the dough to JUST come together, like a pie crust and not be a sticky or wet dough!
5. Once the dough has formed into a ball, turn mixer onto medium speed, kneading the dough for 5-7 minutes, until the dough has become smooth and elastic to the touch. Cover and let rest for 5-10 minute while you prep your work surface.
6. On a well-floured surface roll the dough out into a large rectangle (I know, easier said than done) rolling the dough out to 1/8 or 1/4 inch thickness.
7. Using a pizza cutter or a knife, cut the dough into into long strips around 1/4 inch wide. You can also make these into wider broad egg noodles. the choice is up to you.
8. Once you have cut the long strips, cut the egg noodles into shorter lengths, the length that you prefer. You can leave longer noodles for pasta, or make shorter noodles for soups!
9. Remove the noodles from the counter so they aren't sticking, and dust with flour if needed to prevent sticking. At this point you don't have to leave them straight, you can let them dry in swirls or shapes if you want, or you can move them to baking racks to dry out.
10. Once they are dried out (1-2 hours) you can store them in an airtight container and freeze, or use them right away. Do not leave out more than 2 hours for egg safety. You can use a dehydrator as well if desired.

To Cook:

1. Bring a large pot of salted water to a boil. Add the noodles to the water and boil for 4-5 minutes, or until they are tender.
2. Drain and serve.