2 c. flour
2 eggs
Dash salt

In medium bowl place flour and salt. Make a well in the center and place eggs. With a fork mix well; dough will be sticky. If dry, add a few drops of milk to moisten. On well floured board, place dough, flour top and knead a few times working the flour in. Roll out to 1/8 to 1/4 inch thickness keeping the dough well floured both under the dough and on top of dough and roll up like a jellyroll flouring as needed to keep it from sticking. With a sharp knife, cut 1/8 to 1/4 inch strips and unroll. Let dry 2 to 3 more hours. May freeze at this time or add to boiling broth and cook 10 to 15 minutes until tender.