Directions:

Mix wet ingredients: In a medium bowl, whisk together the egg, egg yolks, and cold water until smooth.
Add dry ingredients: Stir in the salt and gradually add the flour, mixing until a rough dough forms.
Knead the dough: Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. Add a little flour if the dough is too sticky.
Rest the dough: Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
Roll out and cut: Divide the dough into 2 portions. Roll each portion into a thin sheet (about 1/8 inch thick). Use a sharp knife or pasta cutter to slice into thin strips for noodles.
Dry slightly (optional): Let the noodles sit for 15–20 minutes to dry slightly if you prefer firmer pasta.
Cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook for 2–3 minutes until tender. Drain and serve immediately with your favorite sauce or soup.
Prep Time: 15 minutes | Resting Time: 30 minutes | Cooking Time: 3 minutes | Total Time: 48 minutes
Kcal: 150 kcal | Servings: 4 servings
Tips:
Dust the noodles with flour to prevent sticking while cutting.
Store uncooked noodles in an airtight container in the fridge for 2–3 days or freeze for later use.