2 c. flour
3 egg yolks
1 whole egg
2 tsp. salt
1/4-1/2 c. water

Make a well in center of flour. Add egg yolks and 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 parts. Working with 1 part at a time - roll dough into paper thin rectangle on well-floured surface. Loosely fold into thirds. Cut crosswise into 1/8 inch strips. Shake out strips and place on towel to dry, about 2 hours. After drying noodles can be covered and stored about 1 month.