8 egg yolks
1/3 c. water
2 c. flour

Beat egg yolks and water until foamy. Add flour and mix well. If too soft, add a very little more flour. Knead on floured surface. Divide dough into 3 balls and roll as thin as possible. Let dry for 1 hour or until not sticky. Then cut. (Cut each section into strips about 3 inches wide and stack these to cut into very thin noodles, approximately 1/8 inch strips). Let dry for at least 24 hours before packaging. Store in paper bag on shelf.