Well! Lucky I saved the recipe in a safe place

It's really a great recipe, I'm so glad you shared it!
one egg,
half an eggshell of milk,
1/8th teaspoon salt
beaten together until foamy;
one cup flour beaten in a little at a time,
one more half cup flour (or so... depends on the size of the egg)
kneaded in to make a dry dough.
Let rest ten minutes to half an hour, roll out, snip into noodles with scissors (or cut with a sharp knife... but not on your good countertop!).
Boil at least ten minutes; these stay al dente.
They don't break down and get mushy like commercial pasta does, so they're great in soup.
I make them thin sometimes, and double-thick others.
The double thick are like a cross between a noodle and a dumpling.
Hint: dry the pasta for 20 minutes before cutting, then dry the cut shapes until no longer moist and sticky.”