This is the basic recipe.
Do NOT TRY TO MAKE NOODLE DOUGH IN DAMP WEATHER.
Uses for Homemade Noodle Dough:
It may be cut fine and used with clear chicken or meat soup. The dough may be cut into broad noodles and used with cheese or other combinations and for kugel. When cut into 1-inch squares and pinched together like bowknots, the noodles are called "shpaetzlen." These are used for soups and goulashes.
Noodle dough can also be used for making kreplach filled with cheese or chopped and seasoned cooked meat, liver or chicken. Rolled out dough must not be dried out before cutting into 2 1/2- to 3-inch squares for filling.
To make shpaetzlen:
Cut the noodle dough as soon as it is rolled out. Cut into 1-inch squares and pinch together with thumb and forefinger. Let dry about a half hour before dropping one by one into rapidly boiling salted water. Cook over moderate heat about 10 minutes after the last one has been dropped in. Skim out with a slotted spoon or drain thoroughly in a colander.