3 whole eggs + 2 egg yolks
1 tsp. Canola oil
2 c. flour (more or less as needed)

Beat eggs and oil with electric mixer. Add flour until too thick for mixer to take. Sprinkle flour on table, turn dough onto flour. Sprinkle a little on top of dough and knead until the dough is no longer sticky and it is VERY stiff. Divide dough into balls the size of a chicken egg. Run all balls through the thickest setting of a hand turned pasta machine. Then change setting to smaller size, run all balls through the pasta machine. Do this at least 4 times, each time setting the rollers closer together.

Put a clean sheet on top of the bed and lay noodles out to dry. After a little while, flip all of them over so they can dry more evenly. If they feel dry enough to cut, try one on the cutting end of the pasta machine. If the noodles come out sticking together, they are too wet, let dry a little longer. If you have trouble getting the noodles to feed into the machine, then they are probably too dry. In this case you try cutting them on the wider cutter of the machine. If they break and don't want to cut neatly, all is not lost. The uncut noodles make excellent lasagna noodles. You can also break them and use them in stew. The trick is (1) getting the dough just right and (2) judging the right time to cut. When this is learned by practice; noodles are really easy to make.