2 1/2 c. all-purpose flour
2 eggs
1/3 c. milk
1 tbsp. chopped fresh parsley
1 tsp. salt
1/4 c. butter

In a large bowl, combine all the ingredients except the butter. Mix until a stiff dough forms. On a lightly floured work surface, roll the dough out to form a 16 x 20-inch rectangle. Cut into 1/4 x 5-inch strips and allow to sit for 5 minutes.

Meanwhile, bring a soup pot of water to a boil over high heat. Drop about half the noodles into the boiling water and cook for 10 to 12 minutes or until tender, stirring frequently. With a slotted spoon, remove the noodles to a colander to drain. Repeat with the remaining noodles. Toss with the butter and serve immediately.

Makes 4 to 6 servings.