3 egg yolks, slightly beaten

3 TBSPS water

1/2 tsp salt

 

Mix these together -

 

Add about 1 1/2 cups flour - I use Pasta flour (Semolina) but you can use regular flour. This will make a stiff dough but it shouldn't be crumbly.  Add a touch more water if it is.  Knead this a couple of times and then put in plastic wrap or a quart size ziploc bag and put in the fridge to chill.

 

Once chilled, take it out and divide the dough in half.  Keep one half in the plastic wrap/baggie in the fridge while you work with the other half.  If you have a pasta cutter use it per the instructions, if not, here is how to make the noodles.  Roll the dough out as thin as you can and still be able to handle it.  Fold the dough repeatedly until you have a nice little packet of folded dough.  Use a sharp knife and slice through the layers as wide as you want your noodle to be.  For lasagna you would want about 3 inches, for regular noodles I would do it about 1/2 an inch. 

 

I hang my noodles on a rack (see picture) to dry for a couple of hours.  You can just leave them on your counter or make a rack out of a broom handle suspended over the back of two chairs.  This recipe makes about 6 cups of noodles.

 

Once they are dry - drop them in boiling water and cook about 10 minutes.  If you want to store them, then make sure they are completely dry so they will not mold.