3 eggs
2 c. flour (approximately)
1/2 tsp. salt

Beat 3 eggs until frothy, add and stir flour until dough texture. Knead until smooth. Turn into floured cutting board. Roll dough turning often until thin, let noodle dough dry 45 minutes - turn and dry 1/2 hour. Cut into noodles size. Drop into boiling beef or chicken stock, reduce heat and cook at rolling boil about 20 minutes. Noodles boiling, begin their own gravey - season to taste.