Egg Noodles I

1. In a bowl beat together eggs, salt, olive oil, and wine.

2. Stir in 1 cup flour with fork.

3. Gently add second cup of flour after the first is mixed thoroughly.

4. Remove mixture from bowl and place on a lightly floured work surface.

5. Knead in the last cup of flour a bit at a time. If the dough becomes too dry, add a bit of cold water.

6. Continue kneading until the dough is uniform and shiny in appearance.

7. Roll into a large ball and cut into quarters. Overturn the mixing bowl over the cut pieces to protect from dust and drying out.

8. Let dough relax for approx. 30 minutes.

9. Shape noodles as desired (see notes).

10. To cook, bring a large pot of lightly salted water to a rolling boil. Add rolled and cut noodles to the water and cook to al dente.