Amish Butter Noodles 1965 - cooking recipe

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
2 eggs, beaten
1/2 cup milk
2 tablespoons butter, melted
1 drop yellow food coloring (optional)

Preparation

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and melted butter, and coluring. Knead dough until smooth, about 5 minutes. If you have to add extra flour for a nice baby bum soft dough then do so now. You want a smooth soft, but not sticky to the counter dough. Let rest in a covered bowl for 10 minutes. I usually leave on a floured board with the bowl inverted on top.
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.