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There are very few things that I can do well. If you knew me personally, you’d know I’m not just being modest. Luckily, one of those things happens to be making fresh, homemade, ridiculously delicious, egg noodle pasta. I say so because Sara has quite an affinity for those silky, carbo-stuffed, relationship saving strands of flour and eggs. I have tried MANY, many recipes for egg noodles. A lot of them will tell you to use an extensive amount of fat (egg yolks/oil) in order to achieve a supple final product, worthy of the King’s plate. They also generally require several hours of preparation, rolling, shaping, and drying. Several hours spent drooling over the fresh pasta that’s spread across your counter, dining room table, coffee table, hung from one’s shower curtain, etc. must build quite a high level of anxious desire for dinner. I like to cut all through that BS and just get to the eating. Here is how to do it, on a Tuesday, to perfection, every time.

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