2 egg yolks
3 Tbsp cold water
1 tsp salt
2 c. flour
Beat the eggs until light and fluffy. Add the remaining ingredients. Knead until smooth.
Roll out on a floured surface to about 1/8″ thickness. Cut into strips- I just used a pizza cutter. You can store them in the fridge for 2-3 days or in the freezer for 1-2 months. Cook 7-9 minutes in boiling water. Serve any way you like- but they are fabulous in chicken soup!