2 egg yolks, beaten
2 tbsp. top milk or cream
1 c. flour
1 tsp. salt

Sift flour and salt together, add gradually to the beaten eggs and milk. Mix well, work dough until smooth. Roll out on well floured board into thin sheet less than 1/8 inch thick, keep well floured to keep from sticking. Let dry for an hour.

Then cut sheet of dough in half and cut that half again. Stack pieces in layers, using flour between each layer. Place strip long lengths and cut thin strip beginning at one end. Shake out on the floured board to dry until ready to use. Toss lightly into boiling broth. Cook for 8 to 10 minutes.