2 1/4 cups sifted flour
2 eggs, lightly beaten
2-3 tbsp. water
1/2 tsp. salt

Add eggs and salt to flour and work on a pastry board, adding a little lukewarm water to make elastic dough. Add more flour if necessary. Knead until little bubbles begin to form in dough and dough is smooth and elastic. Divide into two portions, roll out to 1/8-inch thickness on a lightly floured board, and sprinkle with a little flour. Allow to stand for a few minutes; then roll up as for jelly roll and cut into strips with a sharp knife. Separate noodles from each other to allow for better drying.

Bring a large pot of salted water to a rolling boil. Cook for 5 minutes (more or less according to how dry the noodles are and according to thickness). Thinner noodles can cook in as little as 2 or 3 minutes, so watch carefully and don't over-boil or the noodles will be mushy. Drain and serve at once with melted butter and Parmesan cheese, or melted butter alone, or sauce with your favorite pasta sauce.

Makes 4 servings.

Submitted by: Belle