2 eggs, well beaten
1 c. all-purpose flour

Mix well. It may be necessary to add a bit of water depending on size of eggs used. Do not add salt. Roll out thinly on floured board. Dry on towels (placed on a heavy thickness of newspapers will hasten drying), turning often for even drying until noodle dough will roll up jelly-roll fashion. Cut into thin strips and spread on towels to complete drying process.

Bring beef or chicken broth to rolling boil (a combination of broth is good), simmer on low heat covered, about 20 minutes until tender. Penn. Dutch folk enjoy it topped with cooked tomatoes and beef or chicken. A nutritious and satisfying meal.