3 egg yolks
1 whole egg
3 tbsp. cold water
Salt
2 c. flour

Beat yolks and whole egg until very light. Then beat in water and salt to taste. Mix the flour in with hands until mixed well. Roll dough out as thin as you can on floured surface. Flour the top and roll up into a long roll. With a sharp knife, cut into strips of desired width. Shake out the strips and allow to dry before using or storing. Boil noodles to cook. Then use according to recipe instructions. Makes 6 cups. (Sometimes the noodles didn't get shaken out completely, leaving a clump of dough. These were Sheryl's favorite part of the noodles. When she was small, she would ask for "noodles with clods"!)