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- 2 cups flour
- 2 eggs
- 1 tablespoon water
- ½ teaspoon salt
Place unsifted flour on a board and make a well in the center. Drop the eggs, water and salt into it. Work into the flour with one hand and knead until smooth and elastic. Roll and stretch the dough as thin as possible. The thinner it is, the better the noodles. Let the rolled dough stand until it feels dry to the touch, but don’t let it get too dry. You can cut the dough into squares, strips or very narrow noodles. For narrow ones, roll up like a jelly roll and slice as thin as possible. Shake until they separate, and let dry very thoroughly. Cook the amount you want in boiling water or soup for about 10 minutes. Keep the balance in tightly closed jars.