Into a medium-large-sized bowl, crack two eggs.

With a fork, beat the eggs together until you have a golden liquid.

Slowly incorporate 1.5 cups of flour and mix it well with the fork.

Knead the resulting dough for a few minutes, until you have a ball of dough.

Transfer the dough to the table/counter or flat surface. Make sure to dust the surface with flour so the dough doesn’t stick to it. We used about 2 tablespoons of flour when kneading. Make sure not to add salt or water, or the resulting noodles will be too soft.

Using a rolling pin, ‘spread’ the dough out into a circular, pancake-like shape, until it’s about 2-3 mm thick.

Using a knife, cut them to your desired size. We first cut the round dough circle into equal strips, and then cut the noodles the size we wanted for our chicken noodle soup. Make sure to dust them with a bit of flour so they don’t stick to each other.

Use the noodles in whatever recipe you're making. We used these homemade egg noodles in our chicken noodle soup. You can also use them on their own. Just boil them for about 3 minutes (depending on the size you cut them) and serve them with anything you like, such as with parmesan for a snack or main or honey for dessert.