Homemade Egg Noodles

1. Chill the bowl of your mixer for 5-10 minutes.
2. Place butter, milk and eggs in your mixer bowl and mix with the paddle attachment.
3. Slowly add salt and flour just until incorporated.
4. Flour a large surface and turn the dough out.
5. Knead thoroughly until a smooth ball forms.
6. With a floured rolling pin, roll out the dough to the desired thickness.
7. Cut with a knife or pizza cutter, toss in extra flour and let dry for at least an hour (freeze for up to a month).
8. Cook noodles in salted, boiling water for 7-8 minutes or until they reached the desired consistency. (Note: fresh pasta will cook faster than frozen or boxed, so watch closely.)