Homemade Egg Noodles

On a large, clean work surface, mound flour; make a well in the center and add egg yolks, eggs, 2 tablespoons water and salt.

Use a fork to beat eggs in the well; gradually incorporate flour.

Once flour is incorporated, form a round ball and begin kneading the dough; discard any dried bits.

Lightly flour work surface and knead dough until smooth and elastic; form a flat rectangle, wrap tightly with plastic wrap, refrigerate 20 minutes to 6 hours, to rest.

Unwrap dough and flatten to about 1/2 inch thick.

Set the rollers of a hand cranked or electric pasta machine to it's widest opening; run dough through, fold dough lengthwise and repeat.

Do this 4 or 5 times until dough is smooth and elastic; cut dough in half.

Set pasta machine to next smaller setting and roll one piece of dough through once (keep other piece covered by a clean kitchen towel); decrease setting and roll through again, repeating until it has run through on the lowest setting.

Repeat with other piece of dough.

Cut dough into 7 inch long pieces; roll up each piece and cut into 1/2 inch wide strips.

Boil noodles in a large pot of salted water for 2 minutes; drain and serve.