Egg Noodles

Beat until very light
3 egg yolks
1 whole egg
beat in
3 tblsp cold water
1 tsp salt
Stir in and work with hands
2 cups shifted flour

divide dough into 3 parts and roll out as thin as possible. Place dough between two towels and let sit until dough is partially dry (should have texture of chamois). then cut into thin strips and allow to finish drying. They can be frozen for future use.

Temper's notes:
I added another egg to make the dough moist enough to roll right.