Fresh Egg Noodles

Preparation

Make dough

Pour 1 cup of flour onto a work surface and create a medium sized well in the middle. Add egg yolks and whole egg into the well and scramble using a fork. As you're mixing the egg, slowly incorporate flour from the outer edges of the well until the egg becomes a thick paste. Use hands to incorporate the rest of the flour and begin the kneading the dough (it'll be messy to begin with) until it becomes becomes smooth and the surface is uniform, around 10 minutes. When you press into the dough and it bounces back a little, you know it's done. When ready, wrap dough baby in plastic wrap and let it proof for about 1 hour.

If using a pasta machine

Lightly dust a work surface with flour. When your dough is ready, take out of plastic wrap and cut in half. Use your fingers and create a rough rectangle with your two halves the size of a 3x5 index card (it doesn't have to be exact) and put dough through your pasta machine at the lowest setting. Take your flattened rectangles and fold each into thirds, use your fingers again to create same rough 3x5 rectangle shape once again (the Italian grandmas say this step improves the texture/elasticity of the dough so I happily oblige). Put your dough rectangles through the pasta machine at its lowest setting.

Increase the pasta machine setting by one, then run your flattened pasta dough through again. Repeat this step, increasing the setting by one and running your dough through until you're at the 5th or 6th setting of your pasta machine (depending on how thick or thin you like your wrappers). Every machine is different but the dough should be about the thinness of an index card.

When your dough is to your desired thickness, fold your dough lenghtwise into fourths so the length is smaller than the length of your knife. Use your knife and cut strips length wise to create the noodles.

If using rolling pin

Lightly dust a work surface with flour. When your dough is ready, take out of plastic wrap and cut in half. Roll out your dough until it's the size of your hand. Fold the dough in thirds and once again continue to roll the dough out with your rolling pin to flatten. As you're rolling the dough out, lightly dust your dough if it starts to stick to the work surface. You'll have to use a little elbow grease, but you'll know your dough is thin enough when your can see the shadow or outline of your hand behind the dough.

Generously dust your dough and fold evenly into thirds height-wise. Take a knife and evenly cut across your folded dough to desired thickness.