1 beaten egg
2 tbs milk
½ tsp salt
1 cup flour
Combine egg, milk and salt, stir in enough of the flour to make a stiff dough, cover and let rest for 10 minutes.
On a floured surface roll dough into a 16x12 in. rectangle. Let stand 20 minutes. Roll up jelly roll style, cut into very thin slices.
Cut a slit in each slice, unroll and let dry on a rack for 2 hours.
Store into an airtight container till ready to use.
Drop noodles into boiling salted water or soup, cook for 10 minutes uncovered.