Sounds simple enough, but for some reason, my mom makes the best. It's to the point where I would almost swear she puts some sort of opiate in them. They tend to produce a euphoric state and are highly addictive! I won't even attempt to say mine are better, but they're good enough.
In a large bowl, put a bunch of flour (3-4 cups) and a few teaspoons (2-3) salt. Mix together. Form a well in the center and add eggs. Start out with 2 or 3. Mix the eggs together in the well then slowly incorporate flour. This should form a very thick dough. If the eggs are all incorporated and it's still sticky, add more flour. If you have too much flour in the bowl that won't mix into the dough, add more eggs.
Grab a hunk of dough about the size of a softball. Roll this out until it's paper thin. That's the key to great noodles! Go back to my Kitchen Tips blog and see the section about the marble rolling pin. I couldn't even imagine making these without the marble rolling pin. When the dough is paper thin, use a very sharp knife and section the dough out to rows about 1 1/2" wide. Stack 4 or 5 of the rows up, then slice them into very narrow noodles. Repeat this process with remaining dough. Since my husband volunteered me to make these for his pitch in at work....with 50 guys....I roped him into doing all the rolling. Lay the noodles out on wax paper lined cookie sheets and let dry overnight. If you don't want to wait that long, stick them in the freezer for a few hours.
After they have dried, get out a large stockpot and put in about 4 small cans of chicken broth, chunks of chicken, and salt and pepper to taste. Set on medium to medium to high heat until broth is at a full rolling boil. When broth is boiling, slowly sprinkle in noodles. Keep sprinkling in noodles, constantly stirring. **Hint** If you don't continuously stir when adding noodles, you'll end up with one very large noodle ball. Once all noodles have been added, turn heat down to low and let simmer, covered. Stir noodles every few minutes.
At this point, it's the same as any other pasta. Just keep cooking until they are soft. My husband loves eating these over mashed potatoes. But he's one of those evil people that can eat all those carbs and still fit into his 29x32 jeans. I hate him. If you have more noodles than broth, put the extra dried noodles in freezer bags and they'll be ready to go next time. You can also use turkey in the noodles if you're making them at Thanksgiving. If you don't want the strong chicken flavor, use a couple cans broth, then add a few cans of water.
* Warning: I just picked up my BIG camera after it spent about 5 weeks in the camera hospital, so this post is a bit picture heavy because, well, because ...