Homemade Egg Noodles

1. Dump flour onto a cutting board or other clean, flat surface. Sprinkle salt over flour. 2. Make a well in the center of the flour mound. In a small bowl, whisk together eggs, egg yolk and 1 tablespoon cold water. Pour into the well. 3. Working from the outside in, cut the flour into the egg mixture until it's completely incorporated and all the dough is moistened. 4. With your hands, start working the dough together to form a ball. If it is not sticking together easily, add a bit more cold water as needed. Don't add too much though. You want the dough to be stiff and not sticky. (You can do this up to a day ahead of when you need the noodles. Just wrap the ball in a clean towel or plastic wrap and refrigerate until needed.) 5. On a floured surface, roll out the dough to desired consistency. (I like a medium-thickness to my noodles usually.) Cut the dough into desired shapes or sizes. 6. Add the noodles to a large pot of boiling, salted water and cook until the noodles are desired consistency. Medium thickness noodles will take about 5 to 7 minutes. Taste one to decide when they are done to your liking.