Noodles - eggs

Method

• Combine all ingredients with a fork until dough forms.
• Knead until smooth and elastic.
• Cover and let rise for 15 minutes.
• On a floured board, roll out as thin as possible.
• Allow rolled out dough to dry enough that it will not be sticky, but not too dry or it will be brittle.
• Roll up tightly in jelly roll fashion.
• With a sharp knife, cut the noodles for soup or to desired widths. Noodle may also be cut into 1/4-inch squares.
• Let noodles dry by spreading out noodles on a clean cloth and tossing gently, occasionally, until completely dry.
• Store in plastic bags.