The three steps for making fresh egg noodles are mixing the ingredients, kneading the dough and leaving it to rest, and rolling the dough and cutting sheets into the desired shape. Ingredients for making four servings of fresh egg noodles include 2 cups of all-purpose flour, 1/4 teaspoon of salt, two large eggs, two extra egg yolks, and semolina or rice flour for dusting.
The first step is to mix all ingredients together. Put flour and salt in a mixing bowl, add eggs and yolks, and mix well with hands or a wooden spoon for a minute or until dough comes together. If the dough feels dry or crumbly, add 1 or 2 tablespoons of cold water.
The next step is to knead the dough and form a ball. Flatten the dough ball to a 1-inch-thick disk, and wrap it in plastic. Let the dough rest at room temperature for at least one hour.
After the resting time, divide the dough into four pieces. Knead each piece until it is smooth. Use a rolling pin or pasta machine to roll the pieces as thinly as possible, but not quite paper-thin. Divide each sheet into eight smaller sheets, and dust them separately with semolina or rice flour to keep them from sticking. Stack two sheets together, roll loosely, and then cut them into the desired noodle shape using a sharp knife or a pasta machine. Do the same with the rest of the sheets. Gently fluff the noodles, and spread them on a semolina-dusted baking sheet. Use fresh.