2 c. flour
1 tsp. salt
2 eggs
4 tbsp. milk or thin cream

Noodles are not really hard to make and they can be used in so many different ways. They can be frozen or dried and will keep well.

First, put the sifted flour into a mixing bowl and with a large spoon, make a "well" in the middle. In a smaller bowl, beat the eggs, salt, and milk together with a fork, then pour this into the "well" and stir together. The batter will be very stiff and you will have to finish the mixing with your hands. Put the batter out on a floured table and knead the dough until it forms a compact ball.

Now, use a floured rolling pin and roll out the dough very thin, keeping it well floured and dry. If you happen to have a noodle dough machine, follow instructions and pass it through the rollers. After rolling out, flour the dough on both sides and let it dry for at least 15 minutes, depending on the humidity in the room.

Mother used to place a cloth over the back of a kitchen chair and hang the dough over this to dry. However don't dry it completely or it will break when it is cut. When cutting, be sure the dough is floured or it will stick together. Roll the dough up like a jelly roll and cut either in narrow strips or wide ones as required. Shake the rings out into strips and spread out to dry, be sure they are on a well floured board.

When ready to cook, heat the broth to boiling; pick up the noodles by handfuls and drop into broth. Cook gently from ten to twenty minutes until tender or cook them in rich milk and add cheese.