3 egg yolks
1 whole egg
3 tbsp cold  water
1 tsp salt
2 cups flour

Beat yolks and egg  well. Beat in water and salt. Stir in flour with spoon or mixer with with bread hook. (Dough is stiff-knead in last of flour.) Divide into 3 parts. Roll each piece as thin as possible (paper thin) on lightly floured cloth-covered board. Place between 2 towels until dough is partially dry. Roll up as for jelly roll. With a thin sharp knife cut into strips of desired widths. Shake strips and allow to dry. Store in covered glass Jar. Cook in generous amount of salted boiling water or add to chicken broth. Cook until tender. Time will depend upon the dryness and size of the noodle.

Sources Mary Glass (I can remember noodles hanging all around Grandma Spanial's kitchen drying)