2 large eggs
3 tablespoons butter, melted and cooled
1 ¼ cups all-purpose flour, or more as needed
1 teaspoon salt
¼ teaspoon baking powder
Whisk eggs and melted butter together in a large bowl with a fork. Stir in flour, salt, and baking powder until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely.
Divide dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
When noodle sheets are somewhat dry, roll them up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out noodles to dry for about 1 hour before cooking or storing in freezer containers.
To cook the noodles: Drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.
