In medium bowl with wooden spoon, mix eggs, sugar, milk, salt and 1 cup of flour until well blended. Stir in remaining flour. Wrap dough in plastic wrap; refrigerate 2 hours or until easy to handle.
On floured surface with floured rolling pin, roll dough, one half at a time, until paper thin. With knife, cut dough into 4 x 1 1/2 inch rectangles. Twist each rectangle strip twice to form a bow-tie shape, pinching center to flatten and seal.
In large skillet over medium heat, heat about 3/4 inch of oil to about 350 degrees. Gently drop several bow ties at a time into hot oil and fry until golden. Drain on paper towels. Dust with confectioners' sugar. Store in tightly covered container.
