2 eggs
1 tsp. softened lard or Crisco oil
2 tbsp. cream
1 tbsp. vinegar
1/4 tsp. salt
1/4 tsp. baking powder
Flour enough for soft dough

Mix well, add enough sifted flour to make a soft dough that will roll out thin without being sticky. These may be cut and cooked immediately or allowed to dry and store for later use. Sift flour over noodles before adding to broth.

I freeze these with extra flour on them. Shake off extra flour and put into boiling broth. No need to thaw first.