Homemade Noodles

3 cups flour
2 eggs or 4 egg yolks
1 teaspoon salt
7 to 8 tablespoons cold water


Mix flour and salt in medium bowl.
Make a well in the center. Add egg and 4 tablespoons water
Beat until well combined.
Gradually add 3 more tablespoons water, mixing well with hands.
Dough will be stiff; but if it seems too stiff to knead, gradually add more water.
On lightly floured surface, knead dough until smooth and elastic – about 5 minutes. Cover with bowl and let rest 30 minutes.
Divide dough into 4 parts. Keep covered with bowl until ready to roll out.
Roll each part into a 16-by-14 inch rectangle. Dough will be about 1/6 inch thick. Rectangle need not be perfect in shape. Work quickly, as dough will dry out.
Starting with long side, roll loosely, as for jelly roll. With thin, sharp knife, cut roll into 1/8th inch wide strips for broad noodles. Arrange on ungreased cookie sheets. Let dry overnight before cooking.