Egg Noodles

Ingredients:
6 eggs
1 t salt
Flour to make stiff elastic dough.

Directions:
Let rest for ten minutes and roll on heavily floured board (sprinkle four on the top) to 1/16 inch thick. Cut into strips and dust with a little more flour. Cover with a clean towel and let dry. Can be put into chicken broth or frozen for up to six months. Cook in boiling broth or soup stock for about twenty minutes or until tender.