1Crack 6 eggs in a large bowl, use fork to break up. Add flour ONE CUP at a time, stir with a fork, until it binds together loosely, then knead with hands softly, until it forms into a ball. Place dough in plastic wrap, refrigerate and allow it to rest for at least an hour. Resting is a secret and important. J This is also where you can divide it, freeze ½ or part of it for next time.
Spray counter top with cooking spray (to keep from sticking), sprinkle with flour, then spray rolling pin with cooking spray, too. The cooking spray is optional, just much, much easier. Take dough out of plastic wrap, roll until desired thickness, add tiny amounts of flour if you stick along the way. You can allow the dough to dry, after rolling out, but not necessary. It is easier to cut though if you allow dough to dry, even 15 mins can make it easier. I cut dough with a pizza cutter in long strips, then cut those strips in ½.
Place noodles in boiling water, broth, soup, be sure to knock off extra flour before placing in liquid, watch liquid level, flour makes it thicken quickly. Cook approx. 5-10 mins depending on thickness, and how aldente you like them. Raw noodles take very little time to cook, so check frequently for doneness.
Notes: You can use a pasta machine. My grandmas and I have never owned one, so we always do this by hand. Working the dough as little as possible is another secret. I use these noodles mostly in chicken and beef based broth or soups, but you could use them in/for anything. The key is to practice. Also, you can add herbs and spices to the noodles, but I have found simple is sometimes best. The cooking spray truly makes clean up so much easier, just keep in mind what flavor it is, I find the plain one is also best.