Egg Noodles

3 eggs
2 cups all-purpose flour (approximately)
1/2 teaspoon salt
Beef or chicken stock

Beat eggs until frothy.
Add flour and stir until of dough texture.
Knead until smooth.
Turn into floured cutting board.
Roll dough turning often until thin.
Let noodle dough dry 45 minutes, then turn and dry another 1/2 hour.

Cut into noodles.
Drop into boiling beef or chicken stock. Reduce heat and cook at rolling boil for about 20 minutes.
As the noodles boil, begin their own gravy.
Season to taste.

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