Beat four eggs slightly, add two teaspoons salt, and barley flour to make stiff dough. Knead on slightly floured board, roll very thin, let stand half an hour or so to dry. Roll the dough like jelly roll, cut off in one-fourth inch slices, then unroll. Cover with cheesecloth and keep in warm, dry place to dry. When thoroughly dried, it is ready to use, or to be packed in tight jars for keeping.