3 egg yolks
1 egg
3 tbsp. cold water
1 tsp. salt (sea)
2 c. flour (unbleached white)

Beat egg yolks and egg until very light, beat in water and salt. Stir and work flour in with hands to make a stiff dough. Divide into three parts, roll out each part on a cloth covered board as thinly as possible - paper thin. Place each piece of dough between towels until partially dry (it will look like chamois skin). Roll each piece up like a jelly roll and cut with a sharp knife to make strips 1/8 inch wide for fine noodles and 1/2 inch for broad noodles. Shake out the strips to let them dry before cooking. Makes 6 cups.