Stir together the flour and salt in a large bowl.

Make a well in the flour and add the eggs and milk. Stir until a soft ball forms.

Transfer the dough to a lightly floured surface and knead the dough for 5-10 minutes or until it becomes soft and pliable.

Cover and refrigerate for half an hour or until ready to roll them out.

Roll out the dough until it’s around 1/8 inch thick, then cut into strips with a sharp knife or pizza cutter.

Place on drying rack for 2-3 hours to allow to air dry, then transfer to an airtight container for storage or cook immediately for 2 to 3 minutes in a pot of salted, boiling water.