1 egg
1/2 egg shell of milk
Flour
Chicken broth

Beat together egg and milk, keep adding flour until nice and dry and easy to roll (no need to measure the flour). When you've added enough flour, the dough will be stiff, but easy to roll.

Roll out and cut into very thin strips about 2 1/2 - 3 inches long.

You can leave them out overnight to dry or you can cook them right away.

Boil chicken broth, drop noodles in it. Reduce heat to simmering. Cook 3-4 minutes, depending on how thick your noodles are.

Serves 4.