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1 egg, plus 3 egg yolks

3 tablespoons cold water

1 teaspoon salt

2 cups all-purpose flour

1. In a large bowl, beat egg and yolks until light and fluffy. Add water and salt; mixing well. Stir in flour.
2. Turn onto a floured surface; knead until smooth. Divide into thirds. Roll out each portion to 1/8-inch thickness. Cut noodles to desired width.
3. Cook immediately in boiling salted water (or broth) for 7 to 9 minutes, or until tender. Drain and use as desired.

Makes about 5 1/2 cups.

Note: Uncooked noodles may be stored in the refrigerator for 2 to 3 days or frozen for up to 1 month.