In the spring time eggs are abundant and potatoes are still growing, so noodles make a lovely side dish. They really are pretty simple to make, although there is just a bit of clean up involved, it's well worth it to have good fresh ingredients in the dishes you prepare.
6 Eggs well beaten
2 + C Flour
2 C Chicken Stock
Salt & Pepper
2 C Water
In 5 qt. kettle, heat chicken stock and 2 C Water.
In mixing bowl, make a well in flour and add beaten eggs. Add salt and pepper and mix, thoroughly. On floured board, roll dough to 1/8 to ¼ inch thick. If dough is sticky, add a bit more flour as you roll out the dough. Once dough is desired thickness, sprinkle flour across the top and roll up. Cut through entire roll of dough, every ¼ of an inch. Unroll while still on board, in flour. Increase heat to boiling point and drop in noodles a few at a time, making sure they don’t stick together. Reduce heat to medium and simmer for 1 hour. Check level of broth, and add water if needed, but only if needed.
*** I have discovered only recently that these can be made in water without stock and simply served buttered.
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