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I looked at my noodle recipe and realize it is quite a bit different.
5 eggs
3/4 cup cream
1 & 1/2 tsp salt
3 tsp baking powder
pinch soda
enough flour for stiff dough (about 3 cups)
Work dough into ball, flatten and roll out flat. Then roll up (like a jelly roll) and cut small into 1/4 inch pieces. Unroll noodles, dry overnight. Drop into chichen broth. Simmer but do not cover. Cook about 30-45 mins, till noodles are tender and broth is reduced.
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 Gayle
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