|All purpose flour/Unbleached flour||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Chicken broth||2 Quart|
In a large bowl, beat eggs, flour, water and salt until thick and smooth.
In a large pot or Dutch oven, bring both to a boil.
Place 1/4 of the dough on a small, wet chopping board.
Flatten with hands to 1/4 inch thick.
Dip a sharp knife in a glass of water.
Cut 2-1/2" x 1/4" strips of dough.
Carefully push strips 1 at a time off the board into boiling broth.
Repeat with remaining dough.
Do not crowd dumplings in broth.
Dumplings will be firm and float when cooked.
Remove with a slotted spoon.
Keep warm in a deep dish while cooking remaining dumplings.