Combine 1 beaten egg, 2 tablespoons milk, and 1/2 tsp. salt.
Add enough sifted all-purpose flour to make stiff dough, about 1 cup.
Roll very thin on floured surface; let stand 20 minutes.
Roll up loosely; slice 1/4 inch wide; unroll, spread out and let dry for 2 hours.(If desired, store in container until needed.)
Drop into boiling soup or boiling, salted water and cook, uncovered about 10 minutes.
Makes 3 cups cooked noodles.