Servings: 3 c.

1 egg (beaten) 1 egg (beaten)
2 tbsp. milk 2 tbsp. milk
½ tsp. salt ½ tsp. salt
½ c. flour ½ c. flour
½ c. whole wheat flour ½ c. whole wheat flour

Mix together, egg, milk, & salt.
Stir all whole wheat flour & enough white flour into mixture to form a stiff dough.
Cover dough & let rest for 10-mins.
Roll dough on floured surface to form 16x12-in. rectangle.
Lat dough stand for 20-mins.
Loosely roll up dough, jelly-roll style; then cut into ¼-in. wide segments.
Unroll & cut into desired lengths.
Spread out on rack & let dry for 2-hrs.
Store in airtight container till ready to use.
When ready to cook, drop into boiling salted water/soup & cook 10 to 12 mins.

SOURCE: "Better Homes & Gardens New Cook Book" (1982 ed.)  SOURCE: "Better Homes & Gardens New Cook Book" (1982 ed.)