Extra work but perfect for homemade soups. 1 tsp. salt 2 eggs 2 tbsp. oil 1 c. boiling water

In a large bowl, mix flour and salt. Make a hole in the center of the flour and add eggs and oil. Pour in water and stir quickly until a stiff dough is formed, working in as much of the flour as possible. The amount of flour used will depend on the size of the eggs. Place dough on a heavily floured surface and knead for 10 minutes until smooth and elastic. Cover and let stand for 1 hour.

Cut dough in half and on a floured surface, roll out each half to about the thickness of your favorite commercial noodles. Cut with a sharp knife into 1/2 inch wide strips. Separate strips and let dry on a floured surface for 1 hour. Repeat with remaining half of dough. Drop noodles into 4 quarts of salted boiling water. When water returns to boil, cook as you would commercial noodles but check occasionally for the desired tenderness. Drain and toss in a large serving bowl with plenty of butter and grated Parmesan cheese. Serve at once. If desired, noodles may be drained and served with your favorite sauce.