1 c. flour
1/2 tsp. salt
2 eggs, beaten

Sift flour and salt together into a bowl. Add beaten eggs; blend thoroughly. (May need to add more flour if dough is sticky.) Knead on floured surface, cover, let stand 30 minutes. Roll into a very thin sheet. Allow dough to partially dry. Cut dough into lengthwise strips, about 2 1/2 inches wide. Stack on top of each other. Slice the short end off into 1/8 inch wide strips (or as wide as you like). Spread out the little strips and allow to dry thoroughly. May be stored in freezer indefinitely.

It's easier to roll only half of the dough at a time.