3 eggs
1/4 tsp. salt
1 1/2 c. all-purpose flour (Gold Medal flour)

Beat eggs and salt with fork until light. Stir in gradually 1 cup flour until well mixed.

Press in remaining flour with hands. Small amounts at a time. Turn out dough on floured board. (May double into 2 parts if desired.

Rub small amount of flour on top of dough. Press down and roll out turning often. Brush away any slivers of dough. Keep smooth continue adding flour turning over until dough is no longer sticky. To prevent noodles from being touch. DO NOT over lap dough while being filled. Continue rolling until very thin.

Flour dough on both sides then roll as for jelly roll. With a thin sharp knife, cut 1/8" for fine noodles, up to 1/2" for broad noodles. Shake out strips, noodles are now ready for use. (Noodles can also be frozen.)

BROTH FOR NOODLES: (2 quarts)

Use broth from turkey, chicken or roast beef which has been prepared in oven. Water or broth from can may be added if not enough.

NEXT: In a pan put 1 quart water. Bring to boiling. Drop 1/2 of noodles into boiling water. Stir until noodles are separated and firm. Remove noodles from water and place into boiling broth. Add the other half of noodles to water and repeat the same procedure. Salt to taste. Cook, uncovered approximately 20 to 30 minutes. Watch them reach for seconds.