- 3 eggs
- About 2 cups all-purpose flour
- 1/2 teaspoon salt
- Beat 3 eggs until frothy.
- Add flour and stir until of dough texture. Knead until smooth. Turn into floured cutting board. Roll dough, turning often until
- Let noodle dough dry for 45 minutes.
- Turn dough and dry for 1/2 hour.
- Cut into width desired.
- Drop into boiling beef or chicken stock, reduce heat and cook at
a rolling boil for about 20 minutes.
- Season to taste.