2 eggs, well beaten
1 t. salt
1 T. milk
3 (ish) c. flour
Beat egg and milk in large bowl. Add salt and mix well.
Allow dough to rest for half an hour or so.
Add flour, half of a cup at a time, working in until no more flour will stick. (Dough should be very dry but still hold its shape.)
Roll dough into a very thin sheet and let dry until firm but pliable. (Dough should not be brittle.)
Cut into desired widths with a pizza cutter and allow to dry, tossed with flour, overnight.
Cook in boiling beef, chicken or turkey broth.