Put large pot on stove with broth, or water and boullion, or chicken soup base. Add a stick of butter if making your broth. Bring to full rolling boil.
Start with as many eggs as you wish. First time I would use 1. I have also used egg beaters successfully!!! add a healthy sprinkle of salt (to taste) add a eggshell of water or more if you want. Mix in as much flour as you can possible mix in with a spoon.
Put out on a floured surface, work in more flour if possible, until the dough is not sticky at all, cover both sides with flour, roll out to approx. 1/4 in thick. We used to always flour heavy, roll up like a jelly roll and cut with a silver knife. In the last 30 years we discovered this thing called a pizza cutter!!! No need to roll up the noodles, run the pizza cutter over the floured dough.
Scoop them up on a plate, lid, something to transfer to pot of rolling boiling broth. Drop in individually. Let cook approx. 10 minutes, until tender to the teeth.
Remember to not add so many noodles at a time that they don't have room to move. I often transfer noodles from the pot to a crock pot so I can cook more. I then serve from the crock pot. Makes transfer to family gatherings etc much easier too.
Of my 6 siblings, I'm the only one that was interested in cooking these, but they all love them. So far only one niece has learned how to make them.