Homemade Egg Noodles
2 cups flour
3 egg yolks
2 teaspoons salt
1/4-1/2 cup water
Measure flour into bowl; make a well in the center and add egg yolks, whole 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 form dough into a ball.)
Turn dough onto well-floured 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 cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles. (Remember that noodles plump when you boil them.)
Shake out strips and place on towel to dry, about 2 hours.
When dry, break dry strips into smaller pieces.