Making old-fashioned egg noodles requires one egg for every two people, water, flour, salt and broth. Prep time is around 30 minutes with a cook time of five minutes; finish sooner to achieve a different texture.
Start by measuring approximately 1 cup of flour per egg and form a mound out of the flour on a flat surface with a nest in the middle. Add half an eggshell of water to a bowl for every two people and mix the eggs in until they are well beaten. Sprinkle a pinch of salt on the mound of flour and pour the eggs into the flour nest. Work the flour into the eggs and add flour while kneading the dough until it reaches an elastic consistency that doesn't shine. Allow the dough to sit at room temperature for 10 minutes.
Use a surface lightly coated with flour to prevent sticking and roll the dough into 1/8-inch thick batches. Let the uncooked noodles sit for another 10 minutes and begin boiling the selected broth. Mix the noodles into the boiling broth and allow them to cook for approximately three to five minutes. If the noodles are slightly thicker it may take up to eight minutes to finish.