Homemade Noodles

Combine:

2 eggs
½ tsp. salt

Beat these in a bowl with a fork until egg is well mixed.  Add about a cup or more of flour; continue to mix with fork until ball forms.  Put out on a floured board and kneed slightly, adding more flour until firm enough to roll out on the board.  Add flour underneath and on top as you roll out so it doesn’t stick to the board or rolling pin.  (If it is too sticky, put back into a ball and add a little more flour and re-roll.)

This amount of eggs and flour should roll out to pretty well cover a breadboard.  Cut the rolled out dough into four strips lengthwise and then ½ inch crosswise.  This is for easy handling.  Make sure none of the pieces are sticking to the board.  If they are, gently slide a knife under to loosen and add a little flour underneath.  Now let them dry for 2 hours or more.  Turn the pieces over about every half hour.  When ready to cut, stack all the pieces and cut the width you want.  Fluff them out on the board and let dry until ready to use.  If any stick together, peel them apart.  Watch to gauge the time to cut them.  If they are very dry, they will break up when cutting.  If you cut when too sticky, they will stick together.  Store noodles just don’t taste as good as homemade ones.

To cook, add to your boiling chicken broth.  Stir and cook about 15 minutes.