1½ cups whole wheat flour (Durham wheat is the best variety for noodles, but any whole wheat flour will work.)
1 tsp. salt
3 large eggs
1 T. olive oil
In a mixing bowl or on a clean kitchen counter (saves washing the bowl!), combine the flour and salt. Make a well in the middle of the flour mixture and add the eggs and oil into the well. Using a fork, whisk the eggs and oil and then slowly begin to incorporate the flour.
Once the dough starts to form, switch to your hands and knead until the dough is smooth and not sticky, but not too stiff. Form into a flattened ball and cover the dough with a slightly damp towel; let rest for 20 minutes.
Divide the dough into eight pieces. Working with one piece at a time, roll the dough into a thin rectangle or square on a lightly floured surface and cut into strips about ¼ inch wide. (The noodles are easier to work with if they aren’t too long, so I will often cut the noodles in half to shorten them.)
To cook the noodles: Bring a large pot of salted water to boiling and then add the noodles. Cook the noodles about 4 to 5 minutes depending on thickness. Drain noodles and toss them with butter, olive oil, or use in a recipe.