Measure flour into bowl; make a
well in the center and add egg yolks, whole egg and salt.
With hands, thoroughly mix egg
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
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
Cook in 3 quarts boiling salted
water (1 tablespoon salt) or chicken broth for more flavor; or put directly into
a pot of soup, after the vegetables. Boil 12 to 15 minutes or
until tender. Drain thoroughly.