I use salt, egg, semolina wheat flour and bread flour only. All by weight. NO water or milk. 1. Crack and beat your eggs. 3. tare your scale and Weigh the eggs. 4. subtract 10% of of the eggs weight, (e.g. 64 grams -6.4 grams= 57.6 grams) 5. Add salt to your eggs and mix again. 6. tare your scale and weigh in 57.6 grams of bread flour. 7. tare your scale and weigh in 57.6 grams of semolina wheat. You may need to adjust the recipe to your type and brands of flour. This works perfectly for me. Knead and use as in any recipe. For any egg noodle a minimum of 1 hour standing time is necessary before rolling out and cutting. When rolling it is best to fold, turn 90 degrees and roll again ...do this a few times. It will help make the noodles have a better tooth.

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