Homemade Egg Noodles, The Old-Fashioned Way - cooking recipe

Ingredients

1 egg, for every two people
water, 1/2 eggshell full for every two people
flour, enough until it feels right
1 pinch salt
broth, for boiling

Preparation

Starting with approximately 1/2 to 1 cup of flour per egg, make a mound of flour with a nest in the middle on a large pastry board or flat surface.
Sprinkle with the pinch of salt.
Mix the eggs and water in a bowl until well beaten. Pour the egg mixture into the nest.
Fold the flour into the eggs and knead the dough, adding flour until you achieve a soft, elastic dough that holds together, but doesn't shine, until it \"feels right.\".
Let the dough set for about 10 minutes. (at room temperature).
Roll out in batches to 1/8 inch thick or less (It expands when it cooks) -- make sure there is still flour on the board or flat surface you are using to roll out your noodles -- and cut in strips, as narrow or wide as you prefer. (caution: more than 3/4 inch wide strips becomes like dumplings when you cook them) [if you have a pasta press, this last part is much easier, and less messy, but in some ways less of the traditional fun, too].
If possible let the cut noodles dry for about 10 minutes before adding them to the boiling broth in which you are going to cook them (water works, too).
If you are too eager, you can just throw them in the soup as you cut them, but they will expand into thicker, softer noodles, if you do. [my family loves them both ways, with frozen peas added after the last noodles go into the pot.]
It only takes 3-5 minutes for fresh noodles to cook, unless you didn't roll them out thin enough. Then it might take 7-8.
Enjoy!