EGG LASAGNA NOODLES RECIPES

Steps:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Steps:

• Bring 2 quarts water and 2 tablespoons kosher salt to a boil in a large saucepan over medium-high heat. Add 6 ounces egg noodles, stir once to make sure no noodles are sticking to each other, and cook according to the package directions until al dente texture, 6 to 8 minutes. Meanwhile, finely grate 1/2 ounce Parmesan cheese (about 1/4 packed cup), if using.
• Reserve 1/3 cup of the cooking water, then drain the noodles well. Return the noodles to the saucepan and set it over medium heat. Add 2 tablespoons unsalted butter and 3 tablespoons of the cooking water, and stir and toss until the butter melts and coats the noodles, 30 seconds to 1 minute. Add more cooking water if the noodles looks dry.
• Divide the noodles between 2 bowls and top with the Parmesan. Garnish with 1 teaspoon chopped fresh parsley leaves or 1/4 teaspoon dried parsley, if using.