In a medium bowl stir together flour and salt.

Make a “well” or depression in the center of your flour mixture.

Pour eggs, milk and oil into the center. Mix well.

Dough will be sticky, and it will smooth out while you knead.

Lightly sprinkle flour onto a clean counter or tabletop surface.

Knead dough for 5 minutes.

Roll dough out into a large rectangle, making it as thin as you can-almost translucent is ideal if you have the arm muscles for it.

Let noodles rest for 30 minutes, covered, to allow gluten to relax.

Cut noodles using a sharp knife, or my favorite-a pizza cutter. Make them any size you like, for general purpose I make mine about ½” wide by 3” long.

To prepare:

You can also mix these in with your favorite recipe.