Egg Noodles

In a large mixing bowl stir together 1-3/4 cup of the flour and the salt. Make a well in the center of the mixture. In a bowl combine eggs, water, and oil. Add to flour mixture; mix well. Sprinkle kneading surface with the remaining flour. Turn dough out onto floured surface. Knead till dough is smooth and elastic (8-10 mins total). Cover and let rest for 10 mins. Divide dough into fourths. On a lightly floured surface, roll each fourth into a 12x12" square (about 1/16 inch thick). Let stand 20 mins. Cut dough into 1/4 inch wide strips then cut into 2-3 inch lengths.

You can use a pasta machine if you have one. Just cook the pasta 1-1/2 to 2 mins. Make sure the water is boiling before adding the noodles or they will glump on the bottom--been there done that, on Thanksgiving Day and had to remake two batches of noodles :((!

You can freeze the noodles, just let them dry before putting them in the freezer. Cook them a bit longer if you freeze them.

When I make them for Thanksgiving, instead of boiling them in water, I boil them in chicken broth and add a bit of yellow food coloring. I then transfer them to a crock pot and let them cook down all day, making sure to add more chicken broth or water as needed so they don't dry out.