1/2 tsp. salt
3 eggs (or use egg beaters for cholesterol free)
3 tbsp. olive oil (optional)
1/4 c. water
Knead dough 10 minutes or until dough is soft and smooth. Cover with DAMP towel and let dough rest 15 to 20 minutes.
Cut dough into 4 quarters; roll each quarter to a very thin rectangle. Fold each rolled out dough into quarters lengthwise. Slice dough across into 1/4 inch wide strips. Unwind strips and allow to dry on clean dry towels for 1 hour or longer.