Mix eggs, milk, and salt together until smooth. Stir in one cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky.
Dump dough out onto a floured surface. Use well floured hands to knead the dough with your hands, until it's no longer sticky, about 3-5 minutes. Allow dough to rest for 10 minutes.
Roll out onto a lightly floured counter until it's very thin -- less than 1/4'' thick or paper thin.
Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like. I like to roughly gather them with my fingers into a pile to make them more shapely, and not so flat. You could even twist some with your fingers to make them prettier.
To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain and serve with butter and a sprinkle of parmesan cheese.
Make Ahead Instructions: Dry them out (just dry enough that they wont stick together) by laying them on a dry towel, or a piece of parchment paper, or pasta drying rack. Then place them in a ziplock bag or air-tight tupperware and either refrigerate them for a few days, or freeze them for up to a few months. Then, cook them, from frozen, in a pot of boiling water or soup.Cooking Instructions: You can cook these immediately after making them by adding them to a pot of boiling soup--they are my favorite to add to homemade chicken noodle soup. You can cook them in boiling water until tender and serve them with Swedish meatballs, Beef Stroganoff, or plain with butter and parmesan cheese.Storage Instructions: Drape them on a pasta drying rack or on a clean towel and let them dry completely. Transfer them to an airtight container until you're ready to cook them.Freezing Instructions: Freeze the dough in a freezer-safe ziplock bag, or freeze them after they are cut and before they are cooked. When ready to use, cook them from frozen in a pot of boiling water or soup.