Home Made Egg Noodles

2 cups all purpose flour (if using self rising, omit salt)
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water

Measure flour into bowl; make a well in center and add egg yolks, egg and salt.
With hands, thoroughly mix egg into flour. Add water, 1 tablespoon at time,
thoroughly mixing after each addition (add only enough water to form dough into
a ball).
Turn dough onto well-floured cloth covered 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
rectangles, keeping remaining dough covered. Roll rectangle around rolling pin;
slip out dough.
Cut dough crosswise into 1/8 inch strips for narrow noodles and 1/4 inch strips
for wide noodles. Shake out strips and place on towel to dry, about 2 hours.
When dry, break strips into smaller pieces. Cook in 3 quarts boiling salted
water (1 tablespoon salt) 12 to 15 minutes or until tender. Drain thoroughly.
About 6 cups (10 ounces)

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