3 egg yolks
1 whole egg
3 tbsp. cold water
1 tsp. salt
2 c. flour

Beat egg yolks with whole egg; beat in water and salt. Stir in flour and work with hands. Divide dough in 3 parts. Roll out each piece as thin as possible, paper-thin on lightly floured board. Place on cloth to partially dry. Roll up dough as for jelly roll. With sharp knife, cut into strips of desired widths, 1/8 inch for fine noodles to 1/2 inch for broad noodles. Shake out the strips and allow to dry before using or storing.