In a large flat bowl or on a wooden pastry board, make a well in the center of the flour. Dump the beaten egg mixture in the center and slowly, using your fingertips or a fork, work the flour into the center until a dough is formed.

Knead the dough for 10 minutes, then cover with a cloth or a bowl to avoid drying and allow to rest for 20 minutes.

Roll dough thinly (to about 1/8-inch thickness). Roll thin sheets up into a spiral and cut across the spiral to make long noodle strands.

This dough may also be used to make pierogi, ravioli or other filled pasta pockets.