These simple delights require ingredients you'll have on hand, but there's a few little tricks you'll need to know to get them right the first time.
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 T butter
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. (Trick: Make sure the surface has a nice level coating of flour. Flatten dough with your hands, then flip dough to coat other side with a good layer of flour. Now roll out. Test for stick spots as you go and toss flour on them as your roll. This is important because when you go to life the noodles, you want it to be easy to do so, otherwise they clump together.) Cut into desired lengths and shapes.
Allow to air dry before cooking. (Trick: The longer, the better! When removing them from the mat or counter, toss them with a little extra flour if you want your broth to thicken. Shake off excess.)
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
Recipe I use is from: http://allrecipes.com/Recipe/Egg-Noodles/Detail.aspx?evt19=1&prop24=hn_slide2_Homemade-Egg-N