Combine the flour and eggs in a bowl and mix well, adding a little water if necessary to keep the dough soft.
Shape into a ball.
Knead the dough on a well-floured cloth-covered board until smooth and elastic.
Let stand, covered, in the refrigerator for 1 to 2 hours.
Divide the dough into 4 equal portions.
Roll the dough one portion at a time into paper-thin rectangles, keeping unrolled portions covered.
Place on towels to dry for about 2 hours.
If dried too much, the dough will crumble.
Cut crosswise into narrow 18 inch strips.
Cook in boiling chicken broth for a few minutes or until tender