| | Directions | | Beat eggs until foamy. Add salt and baking powder. Add enough flour to make a soft dough. Form into a ball. Sprinkle board or cloth generously with flour. Turn dough ball into the flour. Dough should be quite firm. Add more flour if needed. The size of the eggs makes more or less flour needed. Split dough into two balls. Roll each dough ball into a big circle with a rolling pin. Place on a clean dish towel and let dry an hour or two (if you have time). If necessary you can use it at once, but it handles easier if dried a little. Cut the circle of dough into 4 quarters. Roll each quarter up and with sharpest knife, cut on cutting board into width desired. (1/4 - 1/2 inch). Shake the noodles out and separate strands. Let dry again on the dishtowel until ready to add to chicken or beef broth. Boil until tender in broth, usually 20 - 30 minutes. These noodles also freeze nicely and may be used at a later date. |
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| Ingredients | | - |  | 4 eggs |
| - | | 1 1/2 teaspoons salt |
| - | | 1 1/2 teaspoons baking powder |
| - | | 2 - 3 cups flour |
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