GERSTEL SOUP NOODLES

Knead the flour, eggs, and salt into a hard dough ball. Possibly add a tablespoon or two of water if dough is dry. Separate dough ball into smaller ones and rub a dough ball down a grater to form small dough lumps (noodles). Spread noodle lumps onto a cloth to dry for 2 hours. Every now and then shake up the lumps of noodles by hand to enhance drying. If using shortly after drying, bring a pot of soup broth to a boil. Place noodles in and simmer for about 10 to 15 minutes, until al dente. Remaining noodles can be totally dried (2 days) or so and placed into an airtight container for future use. Yields 4 cups dried noodles.