Egg Noodles

• 2 – 2½ cups all-purpose flour
• ½ teaspoon kosher salt (any salt will do, though)
• 2 eggs yolks and 1 whole egg, lightly beaten
• 1/3 cup water
• 1 teaspoon olive oil or vegetable oil

Directions:

1. In a large bowl stir together 1 ¾ cups flour and the salt. Make a well in the center of the flour mixture by pushing the flour mixture to the edges of the bowl.
2. In a separate, smaller bowl combine egg yolks, egg, water and oil and stir together. Add the egg mixture to flour mixture and stir to combine. 
3. Sprinkle a clean kneading surface with remaining flour. Turn the dough out onto floured surface and knead until smooth and elastic (8-10 minutes). Cover the dough and let it rest for about 10 minutes.
4. If using a pasta machine… Pass each portion through machine, making sure to follow the manufacturer’s directions, until the dough is about 1/16-inch-thick, dusting dough with flour as needed. (For the machine used in the video, we run the dough through the number 6 setting.) Cut the dough as desired.
5. If using a rolling pin… On a lightly floured surfaced roll each portion into a 12x9-inch rectangle about 1/16-inch-thick. Lightly dust both sides of squares with additional flour. Let stand, uncovered, about 20 minutes. After standing, loosely roll dough into a spiral; cut crosswise into ¼-inch-wide strips. Unroll strips to separate; cut strips into 2- to 3-inch lengths. 
6. Cook immediately for 2-3 minutes. Drain.
7. To store cut pasta, spread the cut noodles onto a wire cooling rack or hang it from a pasta-drying rack. Let them dry for up to 2 hours. Place in airtight container and chill for up to 3 days.

OR

Place in a freezer bag or freezer container and freeze up to 8 months.