INGREDIENTS
- 3 eggs
- About 2 cups all-purpose flour
- 1/2 teaspoon salt
DIRECTIONS
- 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 thin. Let noodle dough dry for 45 minutes. Turn dough and dry 1/2 hour.
- Cut into noodles size. Drop into boiling beef or chicken stock, reduce heat and cook at rolling boil about 20 minutes. Season to taste.
