2 c. flour
3 egg yolks
1 egg
2 tsp. salt
1/4-1/2 c. water

Measure flour into bowl; make a well in center and add egg yolks, egg and salt. With hands, thoroughly mix egg into flour. Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to firm dough into a ball.)

Turn dough onto well floured cloth covered board; knead until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.

Divide dough into 4 equal parts. Roll dough, 1 part at a time, into paper thin rectangle, keeping remaining dough covered. Roll rectangle around rolling pin; slip out rolling pin. Cut dough crosswise into 1/8 inch strips for narrow noodles and 1/4 inch strips for wide noodles. Shake out strips and place on towel to dry about 2 hours.

When dry break dry strips into smaller pieces. Cook in 3 quarts boiling salted water (1 tablespoon salt) 12-15 minutes or until tender. Drain thoroughly. About 6 cups (10 ounces).