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How to Prepare the Noodle Paste

One pound sifted flour, five whole raw eggs, two saltspoons salt, two tablespoons cold milk. Place the flour on a table; make a small fountain in the centre; crack the five eggs into the fountain; add the milk and salt, then carefully and briskly knead the whole until a firm paste. Roll it up to a ball shape, then flatten to a cake form and let rest for ten minutes. Then roll out to half inch in thickness; let rest for five minutes; then roll out again to the thickness of a sheet of paper and let rest again for five minutes. Cut the paste in two equal parts. Roll out each half evenly to a cigar shape, but without tapering the ends, leaving them straight at both ends. Then carefully slice the paste into very thin slices. Place the noodles in a piece of paper and let get dry for fifteen minutes, when they will be ready for use.