Homemade Noodles-Peggy

2-2 1/2 cups all purpose flour, divided

1/2 teaspoon salt

3 eggs

1 tablespoon cold water

Place 2 cups flour and salt on a pastry board or in a deep mixing bowl. Make a well in the center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended. Gather into a ball and knead on a floured board until smooth about 10 minutes. If necessary, add remaining flour to keep dough from sticking to board or hands. Divide the dough into thirds. On a lightly-floured board, roll each section into a paper thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. Roll dough, jellyroll-style. Using a sharp knife, cut 1/4 inch slices. Unroll noodles and allow to dry on paper towel before cooking.

To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water. Drop noodles into water and cook until tender, but not soft. Yield 10 to 12 servings.

If cooking for 2: Freeze uncooked noodles in serving size portions to enjoy months later. Defrost and cook according to directions above.