Combine the flour and salt in a food processor and pulse to combine. Add the beaten eggs and pulse a few times until evenly combined.
Turn on the food processor, and slowly drizzle in the 1/2 cup milk. Process until the dough comes together in a ball.
Remove the dough from the processor and knead it two or three times. Set the ball of dough aside for ten minutes to rest. If you would like to let it rest longer, cover it with a sheet of plastic wrap.
Divide the dough into four equal portions. One at a time, roll them out to the desired thickness, flouring as you go to keep the dough from sticking to itself. Use a pasta roller to cut the dough into ribbons, or roll it up and use a sharp knife to cut it.
Allow the noodles to dry for at least an hour before cooking. To cook them, bring a large pot of salted water to boiling, and cook the noodles for about five minutes- beginning to test them around three minutes to see if they are cooked through.