Great-grandmother Rosemary's Homemade Egg Noodles

2¾ cups flour

¼ teaspoon salt

2 large eggs

2 eggshells whole milk, about 5 tablespoons

Pile flour on counter and make a well in the middle.

Sprinkle salt over flour. Crack eggs into middle and add milk. Starting from the outside of the pile, using your hands, draw the flour into the middle and mix until the mixture forms a soft ball. You may need to add extra milk, sparingly, to develop a soft ball.

Roll out dough until very thin and cut to desired width with a sharp knife. Lay on flour sack dish towels to dry for 4 hours or so.

To cook: Bring a large pot of salted water to a boil. Add noodles and cook about 5-7 minutes or until tender. The water may become cloudy and slightly thick.

Makes about 1 pounds.

@Recipe nutrition:Nutrition values per 2-ounce serving: 330 calories, 4 g fat (1.5 g saturated), 61 g carbohydrates, 2 g fiber, 12 g protein, 110 mg cholesterol, 190 mg sodium.