3 eggs
3/4 teaspoon salt
1 teaspoon butter
1/4 teaspoon baking powder
Flour until your noodles are stiff
Beat well. Add flour until stiff. Roll out thin on a floured cloth. Loosely roll dough and cut into thin strips. Let dry for 45 minutes or cut with a noodle maker and dry on a rack. Cook in 4-6 cups of broth with sauteed onions and carrot coins. The excess flour will thicken the broth.