3 1/3 cups all-purpose flour
pinch of Kosher salt
3 eggs
1/2 cup milk
1 cup butter (cubed, divided, plus extra for greasing)
3/4 cup Parmigiano-Reggiano (shaved, divided)

Preheat oven to 350º F. Grease a 9×9-inch baking dish with butter, set aside.
In a large bowl, whisk together flour and salt. Transfer to a work surface, and create a mound of flour with a well in the center. Add eggs and milk to the center of the well. Using fingers, slowly stir flour into the center of the well until a dough is formed.
Knead dough until it is smooth and elastic, about 8-10 minutes. Cover with a damp towel and let sit for 10 minutes at room temperature.
Divide dough into four equal pieces. On a floured surface, with a rolling pin, roll each piece into paper thin sheets. Stack sheets on top of each other and using a knife cut sheets into 8 x 3-inch rectangles. Cut sheets lengthwise into very thin strands.
Bring a large pot of salted water to a boil. Add noodles and cook 2-3 minutes. Drain and set aside.
Transfer half of pasta to pan and sprinkle with 1/4 cup of Parmigiano and scatter 1/2 cup of cubed butter evenly over the top. Repeat layer with remaining pasta, Parmigiano, and butter.
Place pasta in oven and bake 15-20 minutes or until top is golden brown and center is al dente.
Allow to cool, scoop and serve.
Tip: Get creative! Add your favorite ground sausage or spice blend to this pie to make it your own!