Noodles:

6 eggs (room temperature)
1 1/2 cups flour
1/4 tsp. salt
1 1/2 cup water

Beat until smooth. Let stand 1/2 hour. Heat skillet or griddle. Put about 3 Tbsp. of batter on pan and roll around until circle. Let cook a few seconds until dry on top, then slide off to table or smooth surface.

Filling:

2 lbs. Ricotta cheese
8 oz. Mozzarella cheese, shredded
1/2 cup parmesan cheese
2 eggs
1 tsp. salt
1 tbsp. parsley
1/4 tsp. pepper

Mix cheeses together. Put mixture in middle of each cooled noodle, roll up and place on a bed of marinara sauce in a baking pan. Place noodle rolls close together. Top with more sauce and parmesan cheese. (If desired, add more mozzarella cheese when almost done, just to melt and to begin to brown.)

Bake at 350°F uncovered for about 45 minutes to 1 hour depending on size of pan.