Ingredients
3 egg yolks
1 whole egg
3 tbsp cold water
1 tsp salt
2 cups flour
Directions
Beat eggs until very light.
Beat in water and salt.
Stir in flour and work with hands.
Divide dough into 3 parts.
Roll out each piece as thin as possible (paper thin) on lightly floured cloth-covered board.
Place between 2 towels until dough is partially dry (like chamois skin).
Roll up dough as for jelly roll.
With a thin sharp knife cut into strips of desired width (1/8" for fine noodles, up to 1/2" for broad noodles).
Shake out the strips ad allow to dry before using or storing.
Makes 6 cups (10 oz)
