(by Heidi Mender)
2 whole eggs
2 egg yolks
dash of salt
2 c. flour, approximately
Beat eggs and egg yolks well, adding a dash of salt.
Stir in enough flour to form a ball.
Divide dough in half and roll out on a floured surface with a floured rolling pin, adding more flour if necessary to keep from sticking.
With a sharp knife, slice thinly.
Set aside on a floured surface to dry, at least 1 hour. (You can freeze extras.)
Drop noodles in boiling chicken or beef broth, reduce heat to medium, and cook, stirring often, until al dente.
(Read Don't Tell Your Mother, the story that accompanies this recipe.)