Create a well in the middle, add eggs and blend with a fork.
Mix together until combined. (Add a small amount of milk if the mixture is dry.)
Knead until dough is smooth.
Roll out dough on a floured surface, until approximately ⅛ inch thick.
Slice into ¼ to ½ inch wide strips.
Drop into boiling broth or soup, and cook for 4-6 minutes.
Chicken Noodle Soup
To make a simple chicken noodle soup. Sauté a few diced carrots and stalks of celery in a little butter or avocado oil. (5 min). Then add broth or stock and chopped chicken.
Bring to a boil and drop noodles into the soup. Boil gently for 4 to 5 minutes.
Make a turkey stock using the giblets and turkey neck of your Thanksgiving bird. You will want 4 to 5 cups of broth for this recipe.
ROUX: Add three tablespoons of butter and three tablespoons of flour to a large sauce pan. Heat on medium high. As the butter melts whisk the flour into the butter until you have a thick paste.
Add the turkey stock in slowly. Add a quarter cup or broth and whisk with the roux, make sure it is smooth. You will want to bring the broth to a slow boil. Continue to add the broth one cup at a time. Make sure each addition is fully whisked in before you add the next.
Bring everything to a low boil and adjust the thickness of the broth if needed by adding water or additional broth. I like mine to be a thin gravy consistency
Drop in the noodles: Drop in the noodles a handful at a time. stir the broth gently to make sure that they don't stick together.
After all the noodles have been added bring the noodle soup to a boil one more time. Then reduce the noodles to a simmer. Simmer for about 4 to 5 minutes. You can simmer the soup longer if you want the broth to be thicker.