- 3 cups unbleached all-purpose flour (approximately)
- 3 eggs
- 1/2 teaspoon kosher salt
- On a clean counter top form 2 cups of the flour into a pile. Make a well in the center. Carefully break the eggs and sprinkle the salt on top of the flour. With your hand or a fork work the eggs into the flour until a soft dough is formed, adding flour as needed.
- Knead the dough for 20-25 minutes. Wrap the dough in plastic wrap and let it rest on the counter for 15-30 minutes.
- On a floured surface, and using a floured rolling pin, roll out the dough until it is approximately 1/8th of an inch thick. Let the dough rest again for another 10-15 minutes.
- Then, using your fingers stretch the dough and lift it up, until it begins to become transparent (but not as thin as strudel dough). Then, once again on a floured surface gently fold over the dough and with a floured rolling pin, lightly roll the dough out until it is 1/8th of an inch thick, about 9 by 12 inches. Then using a knife cut the dough into irregularly shaped noodles about 2 inches long. (You can also use a pasta machine for this.)
- Bring a pot of either salted water or chicken soup to a boil. Drop the noodles into the boiling water or broth and boil until cooked, approximately 6 minutes. Taste to see if the noodles are al dente. Drain noodles and place them in a bowl with hot steamy broth. Can be served immediately or refrigerated and served later.