1 c. flour
2 eggs
1/2 tsp. salt
Add milk to above just enough to keep dough thick

Roll flat with fork. Use enough flour so that dough does not stick to cutting board. Roll dough into a roll using generous amount of flour.

Cut rolled dough into noodle sized pieces. Place on cookie sheet and toss with additional flour (noodles must not stick to each other). Dry noodles.

Place the amount of noodles needed into large pot of boiling water. Add salt as desired. Boil until tender, drain. Use in soup or as a base dish with meat and various sauces.

Noodles not used can be tossed with more flour and frozen. NOTE: Noodles should dry for 1 or 2 hours prior to using, tossing them with the flour for quicker drying.