Ingredients

• 3 large eggs
• 2 large egg yolks
• 0.25 cups water
• 1 teaspoon sea salt
• 3 cups all-purpose flour , or more as needed
• 2 , 32 ounce

Instructions

1. 1 Combine eggs, egg yolks, water, and salt in a bowl; beat with an electric mixer until combined. Beat in 2 cups flour. Mix in 1 cup flour with a wooden spoon. Add more flour to make it as thick as you can stir. Divide dough into 4 equal balls.
2. 2 Generously dust a pastry cloth, a rolling pin, and 4 sheets of waxed paper with flour. Roll each ball of dough on the pastry cloth until 1/8 to 1/4 inch thick. Let dough sit for 45 minutes. Flip each piece of dough (it will be hard to flip) and let sit for another 45 minutes.
3. 3 Stack pieces of dough together and cut into noodles. Let noodles dry for about 3 hours.
4. 4 Bring chicken broth to a boil in a large pot. Add noodles and cook, uncovered, until soft with no bite and the broth has thickened, 15 to 20 minutes.

Nutrition per serving