1 egg
2 tbsp. milk
1/2 tsp. salt
1 c. flour

Combine egg, milk and salt. Stir in enough flour to make stiff dough. Cover and let rest for 10 minutes. On floured surface, roll out dough as thin as possible. Let stand for 20 minutes. Roll up loosely; cut into 1/4-inch thick slices. Unroll, sprinkle flour over and let dry for 2 hours. Freeze until ready for use.

Drop noodles into large amount of broth. Cook, uncovered, for 10 to 12 minutes. Makes about 3 cups.