• In a Stand Mixer Bowl or a large bowl to mix by hand; add milk, eggs, and salt mix until well combined

• Next, add 1 cup of flour and knead in until completely combined before adding more flour.

• Continue adding the rest of the Flour, 1/2 Cup at a time.

*Incorporating the Flour slowly is important, and the amount depends on your measuring. 1 cup of flour should weigh 120g. A hard packed cup of flour can weigh up to 200g.

• Knead for 10 minutes after all flour is incorporated.

• Cover and rest for a minimum of 1 hour or place in the Refrigerator over night.

*If refrigerated; bring to the temperature before making pasta.

• Cut dough into smaller pieces and work with one piece at a time.

• With a pasta maker, start with the thickest setting and roll through, dusting with flour to prevent sticking.

• Roll through 4 times on each # of setting until desired thickness for noodles is achieved. Dust with flour on each setting.

*My setting for Kilkje noodle thickness is #5

• Next Roll the Dough through the Pasta attachment.

• Hang or lay on Table to dry 1/2 Hour before cooking.

* Make sure to separate noodles to avoid sticking during cooking.

• Bring a pot of water to a boil, add the desired amount of noodles, return to a boil, and stirring occasionally. Once boiling drain noodles from water, rinse with cold water.

Enjoy with cream gravy, fried onions, sweet pickles, and fried farmer sausage

Storing: Let the noodles dry for a few hours before storing in an airtight container for freezing.