In a very large wide bowl or on a clean work surface, make a well in the flour. Add the eggs into the center of the well and and a few tablespoons of cold water. Gradually drag the flour into the center and work it in until you have a stiff dough. There may be some flour left behind.

Knead on a floured work surface until very smooth, about 5-6 minutes.

Sprinkle lightly with flour to keep dough from sticking to surface, as needed.

Divide the dough into 4 parts. Let rest for 10-30 minutes, or refrigerate for up to 2 hours.

When ready, thinly roll out the dough using a heavy rolling pin or a pasta rolling machine.

Roll up jelly roll style into a spiral and cut into long thin strips using a sharp knife or put the dough through the cutting section of the pasta machine. Dough may also be used for making ravioli or lasagna noodles by cutting into wide noodles.

As soon as the noodles are cut, toss them with flour (semolina flour is best for this purpose but any kind may be used). This helps to keep the noodles from sticking.

Bring 6-7 quarts of water to a rolling boil and add 2-3 tablespoons of salt (after the water has begun to boil).

Drop in the noodles and cook just until they float to the surface (take out a sample and test before removing from the water). When they are tender, which should only take several minutes, drain in a colander and sauce with tomato pasta sauce, melted butter, Bagna Cauda, or Alfredo sauce, or use in Asian stir fries.

The noodles can be tossed in olive oil and refrigerated for use the next day.

Submitted by: CM