6 egg yolks
6 tbsp. water
3 flour, approximately
1/4 tsp. salt

Beat egg yolks and water together. Stir in salt and flour to make a very stiff, yet workable dough. Divide into 4 balls. Roll each out as thin as desired. Lay on newspaper to dry, a few hours or overnight.

When they are dry enough not to stick together, stack them on top of each other and cut them lengthwise into thin strips. Allow noodles to dry completely before storing them in an airtight container.