1Beat eggs, begin to add flour until it forms a sticky dough, add salt,(if you are watching your sodium intake I would suggest reducing the sodium in your broth rather than your dough as this is what causes the noodles to swell and gain texture.) mix well and continue adding flour until dough pulls away from the bowl. Turn out noodles onto floured surface and knead until smooth and soft. Roll out very thin, approx 1/16” (these will about double in size as they swell in the broth so getting them very thin at this stage is very important.) Cut with a pizza cutter into long strips about 1/4” wide. Add to boiling broth quickly in small batches, stirring well between batches to assure noodles don't clump. Put lid on pot and bring to a boil... when it comes to a full boil, remove lid and turn down to medium heat and continue cooking, stirring occasionally 15-20 mins until tender. I have been eating these since before I can remember and making them since I was 9 or 10 so... I don't have exact measurements. I would guess for a two egg batch it would require 32- ounces of broth.