In large bowl, place:

4 c. flour, more as needed, with well in center
4 eggs
1/2 tsp. salt

Put eggs in well with salt, beat, then mix well until all flour is moist. Knead on floured board to firm dough. Roll dough out with rolling pin to very thin, then sprinkle with flour. Cut into strips, thick or thin. Can be cooked or frozen.

To cook, drop into bubbling meat juice, separate with a fork as it cooks. Stir often for 20 minutes.