6 egg yolks
6 tbsp. water
3 c. flour (approximately)
Pinch of salt

Beat egg yolks and water a few minutes. Add flour to make dough stiff as can be worked in. Divide in four balls, roll very thin. Lay separately on a cloth until they won't stick together. Then lay on top of each other, roll all together and cut as desired. A meat slicer works very well for slicing them. Makes 1 pound. Lay noodles on a cloth until thoroughly dry, before storing them.