Homemade Egg Noodles

Method

1. I

   Beat egg in a mixing bowl; add milk and salt, mix well.

2. II

   Gradually add enough flour (I use my hands) until dough forms a ball and can be handled without sticking.

3. III

   Divide dough into 2 balls; roll each ball very, very thin-paper thin-on a floured surface (if you do not roll out thin your noodles will take forever to dry and cook through) let sit 20 minutes.

4. IV

   Slice vertically 1/8" wide for thinner noodles or 1/4" for wide noodles (I use a pizza cutter or pastry cutter), then horizontally to desired length.

5. V

   Sprinkle with more flour and spread apart so they are not touching, let dry at least 2 hours.

6. VI

   Shake off excess flour and drop into boiling broth for about 15 minutes or until tender.