1 box Egg Beaters (no yolk) = 4 eggs
Approx. 3 c. flour
Pinch of salt

Defrost eggs. Add salt and flour to make dough (stiff) so it can be worked. Knead until smooth adding enough flour to prevent sticking. Divide into amount to roll out...roll until as thin as paper. Dry, then cut (in slices as thinly as possible). Use or dry and store in freezer.

To cook: Put noodles in rapidly boiling salted water and cook twenty minutes. Instead of water use broth.