Instructions

1. 1
   Break the eggs and place in a large bowl. Mix in salt and vinegar.
2. 2
   While mixing, gradually add the flour.
3. 3
   Work the dough for several minutes until it is smooth.
4. 4
   Roll dough into a ball and wrap in a dry cloth. Allow to rest for 1 hour.
5. 5
   Divide the dough into pieces the size of a tennis ball and flatten on the work surface to a thickness of 2 mm (⅛ inch).
6. 6
   Allow the dough to dry for 30 minutes, turning the rounds frequently. One can also dry them by suspending them from a cord or over a broom handle place on the backs of two chairs.
7. 7
   Flour each round and roll it up on itself. Cut into slices 3–4 mm (¼ inch) thick.
8. 8
   Unroll to obtain the noodles, and spread out on a large tray without tangling them.
9. 9
   Fill a large pot with salted water; bring to a boil and plunge in the noodles. Simmer for 7–8 minutes.
10. 10
    Drain the noodles and toss with melted butter.