Instructions: Combine the flour and salt. Work in the eggs until a stiff dough is formed. Roll between the hands into narrow strips. Let dry until stiff enough to grate, then grate or chop into pieces the size of barley. Spread out on a towel or board and let dry again.

Store in tightly covered container. To use, cook for 10 minutes in boiling water or soup. Serve to your taste, according to your preference for thick or thin soup.

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