Food Friday: Homemade noodles for chicken soup

You can use these noodles for any meal, really, but since you've made your homemade chicken soup, why not make the noodles to go along with it?

Ingredients

• 3 eggs
• 45ml water (3 tablespoons)
• 5ml salt (1 teaspoon)
• enough flour to make a stiff dough

Directions

1. Mix the eggs, water, and salt well, then add enough flour to make a stiff dough.
   
2. Knead well. Divide dough into 2 pieces and form into balls.
3. Roll out each ball until you have a very thin sheet (the thinner the sheet, the finer the noodles).
   
4. Lay sheets on the table and let them dry out for an hour or so, until a bit hard but not brittle.
   
5. Cut the sheets into strips the width that you want your noodles to be long. Stack several strips on top of each other and cut in fine pieces (the narrower the cuts, the finer the noodles).
   
6. If you're not going to eat all the noodles right away, let them dry a bit longer and put into a plastic bag. Store in the refrigerator until you want to use them. (If you let them dry very thoroughly you can store them in the cupboard.)
7. Take the amount you want to eat and cook in salted boiling water until done. Drain and rinse. Return to pot and stir in a small amount of butter to prevent them from sticking.
   
8. Place in soup bowl and ladle hot broth overtop. Enjoy!!

Some people cut their noodles into long thin strips without letting them dry first, then hang them over a chairback or over dowelling for several hours until thoroughly dried out. Once dry they will keep well for a few weeks.