Just plain good eating!
Original recipe yields
5½ cups
Cooking day instructions
In mixing bowl, beat egg and yolks until light and fluffy (you might want to save the leftover egg whites to make Frozen Chocolate Meringue Torte). Add water and salt; mix well. Stir in flour (see hint below). Turn onto a floured surface; knead until smooth. (Kneading can be done in an electric mixer using a dough hook. Don’t overprocess.)
Divide dough into thirds. Roll out each portion to 
-inch thickness. Cut noodles using a knife or pastry cutter wheel. (A clean plastic ruler can also be used as a guide.) Cut noodles to desired width and length.
Uncooked, cut noodles may be stored (tightly wrapped) in refrigerator for 2–3 days or frozen into side-dish serving portions. Noodles can be frozen for 1–2 months. To freeze, double wrap noodles securely with plastic wrap, and place inside freezer bag. Freeze, using freezer bag method.
Serving day instructions
Thaw frozen noodles in refrigerator. Drop noodles into boiling, salted water or chicken broth for 7–9 minutes or until tender. Drain, dot with butter, season according to taste, and sprinkle with parsley, if desired. Toss gently and serve immediately.
Hint
Create different flavors of noodles. Fresh or dried herbs can be added to the flour before mixing. Try using fresh or dried basil, oregano, thyme, dill, red pepper, or coarse ground black pepper. The possibilities are endless!
Substitutions
For an Italian twist, substitute garlic butter, freshly grated Parmesan cheese, and fresh basil for butter and parsley.
Dress up any broth-based soup (chicken broth, vegetable, minestrone, and so on) by dropping uncooked noodles into boiling soup.