3 c. flour
1/2 tsp. salt
3 eggs
1/4-1/3 c. milk

Sift flour and salt into mixing bowl. Break eggs into 1 side of the flour. Add a little milk and mix with spoon, adding milk until about 2/3 of flour is used up to make a stiff batter. Work in rest of flour until even, firm and hard (harder than bread dough). Cut into 5 pieces. Roll out very thin, 1/16". Put sheets of dough on clean tea towel or lightly floured table. Let dry somewhat.

Then, roll each sheet of dough into a roll and with a sharp knife shred it crosswise into fine noodles, or cut dough into strips, about 2" wide. Place 5 or 6 on top of each other and cut crosswise into fine noodles. The finer, the better. Sift out flour. Cook in slightly salted boiling water for 8 minutes. Strain and mix noodles with hot chicken broth just before serving.

NOTE: Noodles may be slightly dried after cutting and frozen in plastic bags until ready for use.