2 c. all purpose or whole wheat flour
3 egg yolks
1 egg
2 tsp. salt
1/4 to 1/2 c. water

Make a well in center of flour. Add egg yolks, egg and salt; mix thoroughly. Mix in water, 1 tablespoon at a time, until dough is stiff, but easy to roll. Divide dough into 4 equal parts. Roll dough, one part at a time, into paper thin rectangle on well floured cloth covered board (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/8 inch strips for narrow noodles, 1/4 inch strips for wide noodles. Shake out strips and place on towel until stiff and dry about 2 hours. Break dry strips into smaller pieces. Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 12 to 15 minutes; drain (to cook half of the noodles, use 2 quarts water and 2 teaspoons salt.) If using self rising flour omit salt. Makes about 6 cups of noodles.