6 c. flour
3 eggs
3/4 c. water

On a board, measure 6 cups flour. Make a well in the center with your hands. Break 3 eggs into the well, fill an eggshell half with water at least 6 times (approximately 3/4 cup water) and pour it on top of the broken eggs (inside the well). Gently beat the wet mixture together with your fingers. Gradually mix the flour into the wet mixture by using your fingertips and circling the well, gently taking flour as you go. When the wet mixture is thick enough that it won't run, pull all the remaining flour into the center of the board and knead it all together. When it is fully kneaded and not sticky, cover it with a large bowl for 5-10 minutes. If the dough is too hard to work, you must add small amounts of water until it is a nice elastic texture. If the dough is sticky, add small pinches of flour and work it toward the same result.

To clean your hands, put a large pinch of flour in your palms and rub your hands together to remove the sticky mixture.

Some recipe call for salt and a few drops of oil. I don't use either.

Once the dough has rested, work it again, kneading it smoothly. Roll out the dough to 1/8 inch and flour it, roll it and cut it with a very sharp knife to make your noodles. I don't know how to do this part either; I use my noodle machine. Roll small golf ball size pieces through it 3 or 4 times to the second flattest weight. Then I cut the flat pieces into squares 3 x 4 inches and put the pieces through the noodle cutter.

I boil them for a very short time and serve them with marinara sauce or in beef soup.