2 eggs beaten
4 Tbsp. milk
1 tsp. salt.
1 ½ to 2 cups of flour
(can add parsley if so desired)
Combine all of the ingredients and make a semi-stiff dough. Roll out VERY thin on a well-floured surface and cut into ½ inch by 1-inch noodles with a pizza cutter. It doesn’t really matter if you leave them out to dry, just add them to the boiling soup, uncovered, and cook about 10 minutes and serve. Adding the noodles to the soup will thicken it up a bit.