4 c. sifted flour
1 tsp. salt
6 lg. eggs
Cold water to make a stiff dough

Mix together, knead until dough is smooth and flexible. Cut into 4 pieces, roll each piece until very thin. Stretch dough and place in a pan to dry. When dry enough so it won't stick together, fold each thin piece and roll into a roll. Cut very fine with a very sharp knife. Tossing the cut ones to keep them drying thoroughly. Use in broth.