Arrange your freshly milled flour into a well on the counter. I did this on a large cutting board or if you have a noodle board, that would work great.
Crack your eggs and put them into the well.
Use a fork to whisk up the eggs and start to gently incorporate bits of flour from the sides into the well.
Continue to incorporate bits of flour from the sides into the well, while adding a bit of the water here and there during this process.
Knead the dough until you get a smooth ball of dough.
Cut the dough into four pieces to make it easier to roll out. I sprinkle flour on the surface to keep the dough and later the cut noodles from sticking.
Roll out each section of dough until you get your desired thickness. Use your muscles here! I think it is easier to push this particular dough away from me, so I turn the dough occasionally.
Cut the dough into your desired size. I like smaller noodles.
At this time, bring a large pot of salted water to a boil and then continue rolling out and cutting the dough.
Carefully drop the noodles into the salted water and let them cook for 3-4 minutes. It doesn't take long at all. Plus, they will continue to soften if you are combining them with chicken or beef for chicken and noodles or beef and noodles.
Drain the noodles or gently remove them with a slotted spoon and serve. I like to add them to cooked chicken or beef and add some salt and pepper. Yum!
