1 c. flour
2 eggs, slightly beaten
Salt

Mix - it will be sticky. Turn onto floured board and knead until it handles without sticking badly. The secret of good noodles is adding as little flour as is absolutely necessary for handling. Roll out like pie crust (a little thicker). Allow to dry on board for an hour. Sprinkle top with flour, roll and slice into noodle size, shake out of curls, cover with waxed paper until ready to cook.

Have liquid boiling rapidly; sprinkle noodles into pot, stir and cook for 20 minutes or until tender. Thicken liquid with:

2 tbsp. flour
A little water

If a young chicken is used, omit thickening and add:

1 can chicken soup
2 chicken bouillon cubes