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.