Crack the eggs into the pan, add the water and whisk.

Stir in a little flour at a time.

Grate a little nutmeg in there if you want. I am sold on it, but I like FRESH grated nutmeg over the powdered.

 

The batter needs to be the right thickness. You can see that it doesn't clump, but it doesn't pour.
I beat this about 50 or 60 times to develop some elacticity (gluten).

 

Spread the dough very thin on a cutting board. I like one that has a handle. This will take a little
practice to find the right thickness and to get it right.

You can use a cutting board , or I have seen some people use a think metal pancake turner.
Put some dough on the back and Spread it out.

 

 

Here is a video of a pro making them.  

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They freeze nicely also .....Here is how I do it.

First lay them on a plate or pan spread out so they can freeze individually and not in a clump.	When they are frozen chip them off and put them in a plastic storage bag, and you all these individual frozen noodles.
You can take out as many as you want when you are ready to cook them. Just put in a frying pan and heat with a little butter, or dunk in boiling water, then lift them out and shake off the water.