Yield: 8 Servings
Combine eggs, salt and milk. Stir in enough flour to make a stiff dough.
Turn dough out on a floured surface, knead until smooth. Roll dough to ⅛ inch thickness. Fold corners of dough to center and roll to ⅛ inch thickness. Repeat rolling and folding process 10 times, adding as little flour as possible. Roll dough as thin as possible. Roll dough tightly, jelly roll fashion. Cut roll crosswise to make noodles of desired width.
Carefully unroll noodles and lay on a board to dry for 30 minutes. These can be filled for stuffed dumpling recipes. Or they may be dropped into boiling salted water and cooked till done, about 10 minutes.
NOTES : This is the basic dough for filled dumplings.
Recipe by: Family recipe Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Apr 25, 1997