3 eggs
1 tsp. salt
Approx. 2 c. flour
Chicken broth

Beat eggs very well, add salt and flour until no longer sticky. Knead on floured surface until soft. Roll out into a large rectangle until very thin. Roll up jelly roll style starting on long side. Cut into 1/4 inch strips. Unroll the strips and let them dry at least 1 hour.

Drop in boiling chicken broth and cook approximately 15 minutes. Really good with your own freshly made chicken and broth. This makes a 6 quart pot full of chicken and noodles.