(handed down from Great Grandma Levena Barnes)
¼ c. milk
½ t. salt
Add flour enough for a stiff dough
(about 2 cups)
Roll very thin on floured surface. Let stand until fairly dry. You can cut with a pizza cutter at this point OR roll loosely and slice. Slice them VERY thin. Add to broth or soups. Boil for 10 mins. You can add them to chicken broth or soup, thicken the soup with corn starch. (if the noodles haven’t thickened it enough) Serve the thickened soup over mashed potatoes. Yum!