Homemade Egg Noodles

Beat the eggs until light and fluffy. Add cold water and salt. Stir in flour with a spoon and then use your hands to combine, as the mixture comes together. This is a very dense dough and will be the consistency of play dough. Keep squeezing in pieces of dry flour until you have a ball about the size of a softball.

Divide into 3 pieces and roll on a floured surface until very thin. Use a pizza cutter to create strips of desired width. With floured hands, place pieces on a cookie sheet and repeat these steps with the remaining dough.

If you like chewy and slightly tough noodles, leave them to dry, spread out on the cookie sheet, overnight. I just add them to the soup and cook until done, about 10 minutes. The flour on the outside of the noodles will thicken your broth.