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Beat eggs with mixer well. Gradually add flour until batter becomes too thick for mixer. Mix with a spoon and your hands until rather stiff. Add only enough flour to be able to roll noodles out on well-floured surface. Roll very thin and dry on both sides. Should not be so dry that it breaks. Flour dough well so won’t stick together when cutting. Cut 1/4 inch strips, small pieces. (Eight eggs makes enough for 13 people) Too much flour makes noodles tough. You just want to be able to roll them if you have too little flour. Keep rolling surface and rolling pin well-floured while rolling out.
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