On a lightly floured surface, knead the dough until smooth. Long kneading is the secret to good noodles!

Cover the noodle dough with plastic wrap or let it rest under a bowl so that it doesn't dry out and the dough can relax. Leave it to rest for 1 hour (if the kitchen is warm, refrigerate the dough).

The dough may then be rolled out thinly using a wooden or silicone rolling pin on a lightly floured surface or use a pasta rolling machine.

Allow the rolled out dough to dry for 20 to 30 minutes, turning it over when one side is no longer sticky.

Roll the dough up, jelly roll fashion, then cut into the desired widths using a sharp knife or pasta roller cutter.

To make "Pot Pie Noodles" cut the noodles into 1 1/2 to 2-inch squares. Use to top chicken stew (or a pot-pie filling in a bowl).

These noodles may be used in soup, cooked in broth, or serve them as a main dish by bringing a large pot of of salted water to a boil and cook until noodles are tender, but still have a little "bite" (Italians have a word for this - "al dente" or "to the tooth".

To serve the ultimate comfort food, the noodles may then be fried in butter with some boiled potatoes and/or garnished with Schmeltz. To make Schmeltz for noodles, melt 1 stick butter in a heavy skillet and stir in 1 cup cream. Alternately, melt 1 stick butter in a heavy skillet and allow to brown. Serve over noodles.

Or for a more diet-friendly dish, serve the noodles topped with your favorite tomato-based pasta sauce. This versatile noodle dough can also be used in lasagna, baked with cheese, or as the featured element in a bowl of chicken soup or a beef stew. Or roll out and cut the dough into circles, then fill with a classic ricotta cheese and spinach filling, or stuff with finely chopped, cooked meat to dress up that leftover roast!

Submitted by: CM