Basic Hungarian Egg Noodle
In a large bowl or a mixer fitted with the dough hook, mix together flour, butter and salt. Then add eggs and knead until a smooth dough forms.
Form one or two loaves, roll them out very thin. (The dough should not be very soft).
Before cutting the noodles let the rolled out dough stand and dry for about 20 minutes.
Cut the noodles into quarter of an inch strips cut very narrow, for soups you cut the noodles as thin as possible.
Cook the fresh noodles in salted water for about 5 minutes or until tender.