2 eggs, beaten
2 tbsp. cold water
1 tsp. salt
2 c. flour (or more)

Beat all together and add flour to make a stiff dough. Roll out on floured pastry board. Add flour to top of roll so it does not stick to rolling pin and on pastry board. Roll out rather thin about 1/8 inch thick. Fold over and flour sides so it does not stick together. Roll up like a jelly roll, cut across in strips about 1/4 to 1/2 inch wide, unfold rounds and scatter out on floured board gently. Should dry 1 hour but can be used sooner. Drop in boiling chicken broth. Stir so they do not lump up with a fork. Cook until tender.