Measure flour into a large bowl.

Beat together eggs, salt, and water. Form a hole in the center of the flour. Pour a thin stream of egg mixture into the hole and work the surrounding flour into the center in a circular motion dragging the flour from the inner edges in a little at a time until you have mixed in all of the liquid.

Gather the shaggy mass of dough together and knead it well turning often until the dough is smooth. Try not to add too much liquid but a few drops of water at a time can be added if needed if the dough is too dry. It helps to let the dough rest for 10-30 minutes, covered with plastic wrap or an overturned bowl. This allows it to absorb the liquid into the flour and relaxes the dough to make it easier to handle. It can also be refrigerated overnight (but no longer).

Note: If too much water is added, you won't be able to use it in a pasta roller machine because it will stick to the rollers.

Divide the dough into 2 halves and work with one half at a time because it's easier to work with (cover the other half). Grab a large 3-inch pinch of the dough and flatten it with a flour-dusted rolling pin, then dust the noodle dough lightly with flour, too. (You can use a brush to dust off the excess).

Now either roll it out to 1/8-inch thickness (or less) by hand or using a noodle rolling machine. Let the rolled out dough sit out to dry for 10 minutes on one side, then turn to let the other side dry. (The drying step can be shortened to a few minutes or skipped for a pasta roller machine).

If cutting noodles by hand, roll the dough up into a spiral/log (jelly roll style), and cut across the log into the width of the noodles you want.

Dust noodles lightly with flour (again) and either hang to dry or make a nest by picking them up and dropping them into a pile with a twisting motion.

Cook in a large pot of water or broth (chicken or ham broth is best) at a rolling boil for just a few minutes. You have to keep tasting a strand every minute to see when the noodles are done - never soft or mushy, but al dente "to the tooth".

Use in your favorite noodle sauce recipe, add to soups or just serve with butter and freshly chopped parsley and cracked black pepper with Parmesan cheese.

Submitted by: CM