Fresh egg noodles

Make a well in the measured flour on a clean surface or in a bowl. Break eggs into the well and gradually draw flour inward to form a dough.

Knead until smooth and elastic. Add extra flour only if needed for the egg size; do not eat raw dough.

Roll to the desired thinness using a rolling pin or pasta roller, dusting lightly to prevent sticking. Cut into noodle strips, separating them so they do not clump.

Bring salted water to a boil and cook the fresh noodles until tender with a slight bite and no raw dough center. Exact time varies with thickness. Drain and serve four portions; sauce is a separately prepared accompaniment.