2 Eggs

2 Tbsp Water

1/2 tsp salt

2 C. Flour

Beat eggs and water slightly: add salt and flour, enough to make very stiff dough. Turn out on lightly floured surface, knead well and let stand 20 minutes. Roll very thin. Set aside 20 – 30 minutes. Cut into 3″ strips, stack with a little flour in between, and cut crosswise in strips to desired width (very fine for soups). Separate and toss lightly. If not used at once, dry thoroughly and store in jars. Serves 6