Flour as required
3 eggs
1/4 tsp. baking powder

Beat eggs and baking powder with fork until yolks and whites are mixed and a little frothy. Start adding flour and mixing until dough is dry, not sticky. Divide dough into 3 parts. Put one part on heavily floured bread board and roll until thin. As you roll, keep adding flour under dough to keep from sticking to board. Can also sprinkle flour on top as you roll.

I then transfer this to floured waxed paper and repeat with other 2 dough parts. Let dough stand until partially dry, but still pliable. Stack the 3 rounds together like a stack of pan-cakes; roll up like a jelly roll and using a very sharp knife, start cutting off in strips (about 1/4 inch wide). Lift up strips and let them unroll. these can be used in any way you wish. They can be dried or frozen for later use or used the same day. My family likes chicken and noodles. Serves 12-15 people.

If you want to be thrifty, cut back to 2 eggs and add 2 one-half egg shells of water or to stretch your recipe; add 1 or 2 one-half egg shells of water to the 3 egg recipe. I use 4 chicken breasts, cooked and deboned, seasoned with 1 carrot (chopped fine), 1 stalks of celery and 1/2 small onion (chopped fine). This makes enough broth for above noodles.