1 (32 fluid ounce) container chicken stock, or as needed
Method
In a spacious bowl, combine flour and salt until well mixed. Gradually incorporate milk, beaten eggs, and melted butter. Knead the mixture for about 5 minutes until the dough becomes smooth. Cover the bowl with a cloth and let the dough rest for 10 minutes.
On a floured surface, roll out the rested dough to a thickness of either 1/8 or 1/4 inch. Cut the rolled dough into your preferred shapes and sizes. Allow the cut noodles to air dry for at least 1 hour before cooking.
In a large pot, bring chicken stock to a roaring boil. Once boiling, carefully add the dried noodles and cook them at a steady boil until they are tender and the broth has thickened, which should take around 15 minutes.
