4 1/2 cups flour
6 whole eggs

On a clean work surface, pile the flour in a circle and make a well in the center, leaving a little flour at the bottom. Break eggs into the center.

Using a fork (or your fingers), drag the inner edges of the flour well into the eggs in the center, working until flour and eggs are mixed to make a very stiff dough. If dough is very crumbly, work in a few drops of water until the dough sticks together and can be kneaded. Knead well until the dough is no longer sticky, dusting the work surface as necessary to keep the dough from sticking.

Roll out paper thin or roll in a pasta roller machine, beginning with a thicker dough and reducing thickness until paper thin.

If cutting noodles by hand, roll up a sheet of pasta dough like a jelly roll (forming a spiral) then cut into noodle widths using a very sharp knife. Unroll and drop into salted boiling water and cook for about 3 minutes or until tender, but still slightly chewy (al dente).