Ingredients:

  • 3 cups (360g) all-purpose flour, plus more for dusting
  • ½ teaspoon (3g) salt
  • 4 large eggs (about 200g), lightly beaten
  • ¼ cup (60ml) milk, plus more if needed
  • All-purpose flour, as needed for dusting/rolling

Instructions:

  1. In a large bowl, whisk together flour and salt.
  2. Create a well in the center of the flour mixture. Add the beaten eggs and milk. Gradually incorporate the dry ingredients into the wet ingredients until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until smooth and elastic. Add a teaspoon of water or flour at a time if dough is too dry or sticky.
  4. Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes.
  5. Divide the dough into 2-3 equal portions. On a lightly floured surface, roll one portion of the dough into a thin sheet (about 1/16 inch or 1.5mm thick).
  6. Let the rolled dough sheet sit for 5-10 minutes to slightly dry out (this prevents the noodles from sticking together).
  7. Fold the dough sheet loosely, like a jelly roll, or roll it up tightly. Using a sharp knife or bench scraper, cut the dough into ¼-inch wide strips.
  8. Unravel the noodles and toss them lightly with flour to prevent sticking. Spread them out on a clean surface or hang them on a pasta drying rack to dry for about 30 minutes to 1 hour.
  9. Bring a large pot of salted water to a boil. Add the noodles and cook for 5-8 minutes, or until tender (al dente).
  10. Drain the noodles well and serve immediately.