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

Beat the eggs, add the salt and enough flour to make a very stiff dough. Knead on a floured board for 3 or 4 minutes, then roll out very thin in a sheet. Cover with a towel and let stand 20 minutes. Then roll up as you'd roll jelly roll, cut into narrow strips, unroll them, and lay out to dry. Noodles may be made a week ahead and stored in a container.

Cook the noodles tender in chicken broth. You can use the recipe for Chicken Stew, substituting noodles for the dumplings, and omitting the thickening for the gravy.