2 c flour
1 tsp each - baking powder & salt
2 beaten eggs
1/4 c milk
Place flour, salt and baking powder into processor bowl. Pulse a few times to mix.
Mix eggs with milk and as you pour into flour mixture, pulse just until forms a ball.
I then form into two separate balls and roll onto a floured surface.
Let the dough rest for 15 - 20 minutes.
I use my pizza cutter to cut the noodles, use whatever works for you as they don't have to be perfect. Cut as narrow or wide as you like.
Then as you lift the noodles from the surface toss with some flour to keep from sticking.
Let the noodles dry for a few hours
You can now freeze them or cook them in your favorite well seasoned soup broth for 10 - 15 minutes or until desired tenderness.
I added some chicken to my broth! Yum!!!