Break the eggs in a bowl, add salt and incorporate as much flour as necessary to become a denser dough. Knead well on the worktop, give it a round shape, then start stretching it.
Difficult and a bit difficult process, I admit that I don't do very well, as my mother does, but with a little effort I succeed. They are wonderful and do not compare with those on the market, even if they are with eggs. For those who have a noodle machine, it is very easy. I make them in the traditional way, I spread them with the twister in a very thin sheet. If the dough starts to stick, sprinkle a little flour.
From 2 eggs, noodles are obtained to make twice a healthy chicken soup or another kind of soup.
After spreading the dough, let it dry for about 1-2 hours, depending on where it dries, then roll the sheet, cut it in half, being too big, then start cutting the noodles. You need a sharp knife, because you have to cut it as thin as possible.
They can also be cut in the form of licorice
Method of preparation
"Sfiha" or "Lahm bi'ajin" - Meat pies - specific to Arab countries
Mix the flour for 2 minutes with the instant yeast, then add the rest of the ingredients and knead
Mix all the ingredients (butter must be kept in the kitchen) Work only with a fork,