3 to 4 eggs beaten
and for each egg use 1/2 eggshell of water
1 teaspoon salt
Enough flour for good stiff dough
roll to desired thickness and let dry (or not, if you don't let them dry they have more of a strip dumpling taste, I'm to lazy to let them dry so this is how I make them.)
Cut to desired width
These can be frozen or just cooked.