Eggs
Flour

Break as many eggs as you wish into a small mixing bowl. Beat well with a fork or a spoon. Then gradually add flour to make dough stiff enough to handle, about 1/2 or 3/4 cup per egg. Turn out onto a floured cloth. Knead a few times to get it all together and roll it as thinly as you can. Let it dry until edges just begin to curl and then cut. Cook noodles in boiling salted water for 20 minutes. Drain. It takes several days for cut noodles spread out on a towel to dry enough for cupboard storage but they an be cooked at once or put into plastic bags for the refrigerator or freezer.