Combine the beaten egg, milk, and salt.
Stir in enough all-purpose flour to make a stiff dough (about 1 cup).
Roll noodles very thin on a floured surface.
Let stand 20 minutes.
Roll up loosely.
Slice 1/4 inch wide.
Unroll; spread out.
Let dry for 2 hours.
Store in covered container till needed.
Use in recipes as directed or cook, uncovered, in boiling salted water till noodles are tender, about 10 minutes.