Beat together until well mixed and then add sufficient flour to make a stiff dough. Knead until elastic—about two minutes—and then roll out on a pastry board until as thin as paper, dusting the board lightly with flour to prevent sticking. Permit it to stand for fifteen minutes to dry and then cut into strings, thick and thin. Do this by rolling up loosely, like a jelly roll, and then cut. Lay on a dish to dry. When thoroughly dry they may be kept in a fruit jar. Part of the paste may be stamped with small vegetable cutters and cooked in the soup same as the noodles.