Beat the eggs well. Add the oil & milk beat well. Add cake meal, mix carefully, not too long. Then let it sit for 10 minutes, until it is easier to handle. Sprinkle a board with enough potato starch to coat it well. Dampen hands, then pat out a portion of the dough on the board, about 1/8" thick (use plenty of potato starch). After you have it about the right thickness, carefully cut noodles to the desired width. Allow to dry on a well starched surface (leave it if you can on the board you cut it on) about 15-20 minutes. Place carefully into boiling salted or oiled water. Boil until tender 5-8 minutes. Remove carefully.