3 eggs
1 tbsp. water
Flour to make stiff dough

Beat water into eggs lightly. Add flour enough to make a very stiff dough. Let dough rest for 20 minutes.

Divide into 3 parts. With rolling pin, roll into 3 very thin round sheets, using enough flour to keep dough workable and free from sticking. Place each round on a large cloth as you finish rolling. After rolling the third part, roll each sheet again to make as thin as possible. Then allow each sheet to dry on the cloth until fairly dry, but still pliable, depending upon humidity. Place cloth under a large cutting board. Cut each sheet into 4th's and then into 3 1/2" strips.

Stack 8 or 9 strips and cut across into very thin noodles, scattering noodles on the drying cloth as you cut. Allow noodles to dry overnight or longer if humidity is high. The noodles must be very dry. Dry noodles may be frozen, or, if very dry, they may be stored in a closed container.

TO COOK: Bring to a rolling boil about 5 cups of chicken broth. Add salt to taste. Add noodles very gradually to allow broth to keep boiling. Reduce heat slightly and stir frequently with a fork. Cook until tender, about 10 to 12 minutes, depending on thickness of the noodles. Add broth during cooking if necessary.