2 eggs
2 tbsp. baking powder
dash salt
1/2 eggshell water
flour, enough to make a stiff dough

Mix dry ingredients, then add wet. Mix with a fork until a soft sticky dough forms. The dough should be sticky, but not wet.

Place on a well-floured surface, flour hands, knead. Add flour to the dough as needed. Knead until dough is stiff, then cover with a towel for 30 minutes. Knead dough a few more times, then cut into two workable sections.

Roll each section into desired thickness and let set again, covered for about an hour. Next, use a pizza cutter to cut, or roll up dough and slice from ends.

Note: I double this batch and drop by a handful at a time into a rolling boiling pot of 10 cups of chicken stock, 3 lbs shredded chicken, 1 stick unsalted butter, 1 tablespoon parsley, and 1 tablespoon black pepper. Noodles cook quickly, so be sure to stir often to prevent sticking.

You can make a roux with flour and cold water to thicken, if desired. Also, sliced carrots, peas, celery may be added, and thin out stock (using more broth) to make a great chicken noodle soup.

Submitted by: Rahjsgirl