Homemade Egg Noodles - cooking recipe

Ingredients

1 large egg
2 tablespoons milk
1/2 teaspoon salt
3/4 - 1 cup sifted flour, just enough until dough forms a ball and can be handled without sticking

Preparation

Beat egg in a mixing bowl; add milk and salt, mix well.
Gradually add enough flour (I use my hands) until dough forms a ball and can be handled without sticking.
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.
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.
Sprinkle with more flour and spread apart so they are not touching, let dry at least 2 hours.
Shake off excess flour and drop into boiling broth for about 15 minutes or until tender.