(This was my grandmother's recipe. I saw her make these for Beef and Noodles, several times, and helped her drape them around the kitchen to dry. In her hands, they were light and tender. In mine... well, I think I have trouble rolling them out thinly enough.)
3 eggs
1 T. cold water
1 tsp. salt
Flour
Mix eggs, water, and salt. Add flour, beginning with 1 C. and adding enough to make a soft dough that is just slightly sticky. Let stand 15 minutes, then roll out thin. Let dry for an hour or so. Using a sharp knife, cut into strips the desired width.
Note: Variation: use egg yolks, instead of whole eggs, and add cream instead of water.
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