I have had equally good success with all three of the following combinations:4 eggs, salt, 1 3/4 - 2 cups bread flour. (Always use bread flour.) 3 eggs, 2 tablespns. water, salt, 1 teaspn. melted butter, about 2 cups flour.
Yolks 4 eggs, 2 tablespns. water, salt, about 1 1/4 cup flour.
Beat eggs a little with salt, add water if used, and flour for stiff dough. Knead on floured board until dry but not flakey.
Then cut into three or four pieces and knead each piece, without more flour, until very smooth. Roll each piece as thin and as large as possible, some say to the thickness of a fifty cent piece, hang on clothes bars, away from the fire, turning often until dry but not brittle.
Roll up without flour and cut into fine slices from the end; or fold in 1 1/2 in. accordion pleats and cut fine, or cut into strips of any desired width and cut these into narrow match-like pieces; or cut into rounds or fancy shapes with vegetable cutters. If cut in the first two ways, shake out upon a cloth or board and dry 1/2 to 1 hour.
Add noodles to boiling consomme and boil rapidly, stirring occasionally with a fork, for 10 to 20 m., or until tender.
Serve soup at once or noodles will become pasty.
Noodles may be cooked in boiling salted water, drained and added to soup, or cooked for 5 m. in water and finished in soup, giving a clearer consomme.
Noodles may be cooked in Mother's and Nut French soup, as well as in bouillon or consomme.
Noodles may be dried thoroughly and stored in jars or close-covered box, almost indefinitely; but will require a much longer cooking.
Beat 1 egg light, add I tablespn. milk and a pinch of salt; then beat in 3 - 4 1/2 tablespns. flour.
Turn slowly in a slender stream into rapidly boiling soup, stirring constantly; boil up well and serve at once.
When the mixture is poured slowly from the point of a spoon, it will be in shreds, and when cooked will be firm enough to hold its shape, but not hard.